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 tender, fresh kale topped with creamy avocado, hearty chickpeas, and succulent grilled chicken breast, all drizzled with a bright citrus vinaigrette. This balanced dish delivers a satisfying crunch, rich flavors, and a perfect blend of textures that's ideal for any meal of the day.

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NUTRITION

459kcal
Protein
36.8g
Fat
21.1g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw)

1 half Avocado (approx. 100g)

3 ounces Grilled Chicken Breast

0.5 cup Cooked Chickpeas

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Wash and roughly chop the kale, then massage it with a pinch of salt to soften the leaves.

  • 2

    Dice the avocado and set aside.

  • 3

    If not pre-cooked, grill the chicken breast until fully cooked and slice it into strips.

  • 4

    Rinse and drain the cooked chickpeas.

  • 5

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

  • 6

    Assemble the bowl by layering kale, avocado, chickpeas, and chicken strips.

  • 7

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

  • 8

    Serve immediately and enjoy the fresh, crunchy textures and bright citrus flavor.

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 tender, fresh kale topped with creamy avocado, hearty chickpeas, and succulent grilled chicken breast, all drizzled with a bright citrus vinaigrette. This balanced dish delivers a satisfying crunch, rich flavors, and a perfect blend of textures that's ideal for any meal of the day.

NUTRITION

459kcal
Protein
36.8g
Fat
21.1g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw)

1 half Avocado (approx. 100g)

3 ounces Grilled Chicken Breast

0.5 cup Cooked Chickpeas

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Wash and roughly chop the kale, then massage it with a pinch of salt to soften the leaves.

  • 2

    Dice the avocado and set aside.

  • 3

    If not pre-cooked, grill the chicken breast until fully cooked and slice it into strips.

  • 4

    Rinse and drain the cooked chickpeas.

  • 5

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

  • 6

    Assemble the bowl by layering kale, avocado, chickpeas, and chicken strips.

  • 7

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

  • 8

    Serve immediately and enjoy the fresh, crunchy textures and bright citrus flavor.