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 and refreshing bowl featuring nutrient-packed kale tossed with creamy avocado, hearty chickpeas, and tender grilled chicken, all elevated by a zesty citrus vinaigrette. Crunchy red bell pepper adds a burst of color and texture, making every bite both satisfying and energizing.

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NUTRITION

531kcal
Protein
38.5g
Fat
25.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw, chopped)

1/2 medium Avocado

1/2 cup Chickpeas (rinsed, canned)

3 oz Grilled Chicken Breast

1/2 cup sliced Red Bell Pepper

1 tbsp Fresh Orange Juice

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Wash and thoroughly dry the kale. Remove thick stems and chop into bite-sized pieces.

  • 2

    In a large bowl, combine the chopped kale, sliced red bell pepper, chickpeas, and diced avocado.

  • 3

    Slice the grilled chicken breast into strips or bite-size pieces and add to the bowl.

  • 4

    In a small jar or bowl, combine the fresh orange juice, lemon juice, and olive oil. Secure the jar and shake well to emulsify the dressing. Season with a pinch of salt and freshly cracked black pepper to taste.

  • 5

    Drizzle the citrus vinaigrette over the salad bowl and toss gently until all ingredients are evenly coated.

  • 6

    Serve immediately to maintain the crunchiness of the kale, or refrigerate for 15 minutes if you prefer a slightly softened texture.

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 and refreshing bowl featuring nutrient-packed kale tossed with creamy avocado, hearty chickpeas, and tender grilled chicken, all elevated by a zesty citrus vinaigrette. Crunchy red bell pepper adds a burst of color and texture, making every bite both satisfying and energizing.

NUTRITION

531kcal
Protein
38.5g
Fat
25.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw, chopped)

1/2 medium Avocado

1/2 cup Chickpeas (rinsed, canned)

3 oz Grilled Chicken Breast

1/2 cup sliced Red Bell Pepper

1 tbsp Fresh Orange Juice

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Wash and thoroughly dry the kale. Remove thick stems and chop into bite-sized pieces.

  • 2

    In a large bowl, combine the chopped kale, sliced red bell pepper, chickpeas, and diced avocado.

  • 3

    Slice the grilled chicken breast into strips or bite-size pieces and add to the bowl.

  • 4

    In a small jar or bowl, combine the fresh orange juice, lemon juice, and olive oil. Secure the jar and shake well to emulsify the dressing. Season with a pinch of salt and freshly cracked black pepper to taste.

  • 5

    Drizzle the citrus vinaigrette over the salad bowl and toss gently until all ingredients are evenly coated.

  • 6

    Serve immediately to maintain the crunchiness of the kale, or refrigerate for 15 minutes if you prefer a slightly softened texture.