YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant bowl featuring hearty kale and creamy avocado tossed with crispy chickpeas, tangy feta, protein-packed chicken, and a refreshing citrus vinaigrette. This balanced meal blends textures and flavors for a satisfying and nutritious experience.
INGREDIENTS
2 cups Kale (~67g)
1/2 medium Avocado (~100g)
1/2 cup Chickpeas (~82g)
1/4 cup Crumbled Feta Cheese (~38g)
1/3 cup Cooked Quinoa (~60g)
2 ounces Grilled Chicken Breast (~57g)
1 tsp Olive Oil (~5g)
1 Tbsp Lemon Juice (~15g)
Salt & Pepper to taste
PREPARATION
Wash and thoroughly dry the kale, then tear into bite-sized pieces and place in a large bowl.
Dice the avocado and add to the kale along with the chickpeas and crumbled feta cheese.
Stir in the pre-cooked quinoa and sliced grilled chicken breast.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the citrus vinaigrette.
Pour the dressing over the bowl and toss gently until everything is evenly coated.
Serve immediately to enjoy the contrast of textures and refreshing flavors.