YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Enjoy a vibrant bowl of crisp kale, tender grilled chicken, and creamy avocado, tossed with protein-packed quinoa and roasted chickpeas, elevated with a tangy citrus vinaigrette and a medley of red bell pepper and red onion for an explosion of textures and flavors.
INGREDIENTS
3 oz Grilled Chicken Breast
1 cup chopped Kale
1/2 medium Avocado
1/2 cup cooked Quinoa
1/4 cup Roasted Chickpeas
1/4 cup chopped Red Bell Pepper
2 tbsp chopped Red Onion
1 tbsp Lemon Juice
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Prepare the quinoa according to package instructions if not already cooked, then allow it to cool.
Season the chicken breast with salt and pepper, then grill until fully cooked. Once done, slice into strips or bite-sized pieces.
In a large bowl, combine the chopped kale, halved avocado pieces, chopped red bell pepper, and red onion.
Add the cooled quinoa and roasted chickpeas to the bowl.
In a small bowl or jar, whisk together lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to combine all flavors.
Top the bowl with the grilled chicken pieces and serve immediately.