Crunchy Avocado Kale Bowl with Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

A vibrant bowl featuring crisp, chopped kale, fluffy quinoa, creamy avocado, and succulent grilled chicken, all drizzled with a tangy citrus vinaigrette. The blend of textures and flavors makes it a perfect balanced meal for any time of day.

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NUTRITION

436kcal
Protein
35.3g
Fat
17.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped kale (134g)

1/2 cup cooked quinoa (92g)

1/4 avocado (50g)

3 ounces grilled chicken breast (85g)

1 tbsp lemon juice (15g)

1 tbsp orange juice (15g)

1 tsp extra virgin olive oil (5g)

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PREPARATION

  • 1

    Preparation: Rinse and thoroughly dry the kale, then chop it into bite-sized pieces. If needed, massage the kale with a small pinch of salt to soften it.

  • 2

    Cooking Quinoa: Prepare the quinoa according to package instructions. Once cooked, set aside to cool slightly.

  • 3

    Grilling Chicken: Season the chicken breast lightly with salt and pepper. Grill over medium heat until fully cooked, about 6-7 minutes per side. Once cooked, allow it to rest and slice into bite-sized strips.

  • 4

    Assembly: In a large bowl, combine the chopped kale, cooked quinoa, and sliced grilled chicken. Cube or slice the avocado and add on top.

  • 5

    Making Citrus Vinaigrette: In a small bowl, whisk together lemon juice, orange juice, and extra virgin olive oil. Season with a pinch of salt and freshly ground pepper.

  • 6

    Finish: Drizzle the vinaigrette over the bowl and gently toss to combine, ensuring every bite is flavorful and refreshing.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

A vibrant bowl featuring crisp, chopped kale, fluffy quinoa, creamy avocado, and succulent grilled chicken, all drizzled with a tangy citrus vinaigrette. The blend of textures and flavors makes it a perfect balanced meal for any time of day.

NUTRITION

436kcal
Protein
35.3g
Fat
17.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped kale (134g)

1/2 cup cooked quinoa (92g)

1/4 avocado (50g)

3 ounces grilled chicken breast (85g)

1 tbsp lemon juice (15g)

1 tbsp orange juice (15g)

1 tsp extra virgin olive oil (5g)

PREPARATION

  • 1

    Preparation: Rinse and thoroughly dry the kale, then chop it into bite-sized pieces. If needed, massage the kale with a small pinch of salt to soften it.

  • 2

    Cooking Quinoa: Prepare the quinoa according to package instructions. Once cooked, set aside to cool slightly.

  • 3

    Grilling Chicken: Season the chicken breast lightly with salt and pepper. Grill over medium heat until fully cooked, about 6-7 minutes per side. Once cooked, allow it to rest and slice into bite-sized strips.

  • 4

    Assembly: In a large bowl, combine the chopped kale, cooked quinoa, and sliced grilled chicken. Cube or slice the avocado and add on top.

  • 5

    Making Citrus Vinaigrette: In a small bowl, whisk together lemon juice, orange juice, and extra virgin olive oil. Season with a pinch of salt and freshly ground pepper.

  • 6

    Finish: Drizzle the vinaigrette over the bowl and gently toss to combine, ensuring every bite is flavorful and refreshing.