YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant bowl combining nutrient-packed kale with creamy avocado, hearty chickpeas, and fluffy quinoa, all topped with succulent grilled chicken and finished with a zesty citrus vinaigrette. This dish delivers a satisfying crunch, bright flavors, and balanced macros to fuel your day.
INGREDIENTS
2 cups kale
1/2 medium avocado
1/2 cup cooked chickpeas
1/3 cup cooked quinoa
3 ounces grilled chicken breast
1 teaspoon olive oil
1/2 tablespoon lemon juice
Salt & pepper to taste
PREPARATION
Wash and roughly chop the kale, then massage it with a pinch of salt to soften its texture.
Dice the avocado and set aside.
Prepare the quinoa according to package instructions, then measure out 1/3 cup once cooked.
Warm the 1/2 cup of pre-cooked chickpeas slightly in a pan if desired to enhance flavor.
Season the grilled chicken breast with salt and pepper before slicing it into bite-sized pieces.
In a small bowl, mix the olive oil, lemon juice, and a pinch of salt and pepper to create the citrus vinaigrette.
In a large bowl, combine kale, chickpeas, quinoa, avocado, and chicken. Drizzle with the vinaigrette and toss gently to mix all ingredients well.
Serve immediately and enjoy the fresh, crunchy textures and vibrant flavors of your bowl.