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

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.

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NUTRITION

523kcal
Protein
38.6g
Fat
21.8g
Carbs
49.6g

SERVINGS

1 serving

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

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions if not already cooked, then allow it to cool.

  • 2

    Season the chicken breast with salt and pepper, then grill until fully cooked. Once done, slice into strips or bite-sized pieces.

  • 3

    In a large bowl, combine the chopped kale, halved avocado pieces, chopped red bell pepper, and red onion.

  • 4

    Add the cooled quinoa and roasted chickpeas to the bowl.

  • 5

    In a small bowl or jar, whisk together lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to combine all flavors.

  • 7

    Top the bowl with the grilled chicken pieces and serve immediately.

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

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.

NUTRITION

523kcal
Protein
38.6g
Fat
21.8g
Carbs
49.6g

SERVINGS

1 serving

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

  • 1

    Prepare the quinoa according to package instructions if not already cooked, then allow it to cool.

  • 2

    Season the chicken breast with salt and pepper, then grill until fully cooked. Once done, slice into strips or bite-sized pieces.

  • 3

    In a large bowl, combine the chopped kale, halved avocado pieces, chopped red bell pepper, and red onion.

  • 4

    Add the cooled quinoa and roasted chickpeas to the bowl.

  • 5

    In a small bowl or jar, whisk together lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to combine all flavors.

  • 7

    Top the bowl with the grilled chicken pieces and serve immediately.