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 kale, creamy avocado, crispy roasted chickpeas, protein-packed grilled chicken, and fluffy quinoa, all tossed in a bright citrus vinaigrette. This meal offers a delightful mix of textures and fresh flavors, perfect for a satisfying lunch that excites both the palate and your fitness goals.

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NUTRITION

543kcal
Protein
40.7g
Fat
19.1g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw)

1/4 medium Avocado

1/2 cup Roasted Chickpeas

1/2 cup Cooked Quinoa

3 oz Grilled Chicken Breast

1/4 cup Red Bell Pepper (sliced)

1 tbsp Lemon Juice

1 tsp Olive Oil

Pinch Salt & Pepper

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Wash and dry the kale. Massage it gently with a pinch of salt to soften the leaves.

  • 2

    Prepare roasted chickpeas if not pre-made, seasoning them with your favorite spices and lightly roasting until crunchy.

  • 3

    In a bowl, combine the kale, cooked quinoa, roasted chickpeas, and sliced red bell pepper.

  • 4

    Slice the avocado and add it to the bowl along with the grilled chicken breast, cut into bite-sized pieces.

  • 5

    For the citrus vinaigrette, whisk together lemon juice, olive oil, a pinch of salt and pepper, and chopped fresh cilantro.

  • 6

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

  • 7

    Serve immediately and enjoy a refreshing, protein-packed meal.

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 kale, creamy avocado, crispy roasted chickpeas, protein-packed grilled chicken, and fluffy quinoa, all tossed in a bright citrus vinaigrette. This meal offers a delightful mix of textures and fresh flavors, perfect for a satisfying lunch that excites both the palate and your fitness goals.

NUTRITION

543kcal
Protein
40.7g
Fat
19.1g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw)

1/4 medium Avocado

1/2 cup Roasted Chickpeas

1/2 cup Cooked Quinoa

3 oz Grilled Chicken Breast

1/4 cup Red Bell Pepper (sliced)

1 tbsp Lemon Juice

1 tsp Olive Oil

Pinch Salt & Pepper

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Wash and dry the kale. Massage it gently with a pinch of salt to soften the leaves.

  • 2

    Prepare roasted chickpeas if not pre-made, seasoning them with your favorite spices and lightly roasting until crunchy.

  • 3

    In a bowl, combine the kale, cooked quinoa, roasted chickpeas, and sliced red bell pepper.

  • 4

    Slice the avocado and add it to the bowl along with the grilled chicken breast, cut into bite-sized pieces.

  • 5

    For the citrus vinaigrette, whisk together lemon juice, olive oil, a pinch of salt and pepper, and chopped fresh cilantro.

  • 6

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

  • 7

    Serve immediately and enjoy a refreshing, protein-packed meal.