YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant bowl featuring tender kale and creamy avocado paired with lean grilled chicken and a hint of nutty almonds, all drizzled with a fresh citrus vinaigrette. The perfect symphony of textures and flavors, this bowl is both refreshing and satisfying, ideal for a wholesome meal anytime.
INGREDIENTS
1.5 cups raw kale (approx. 100g)
0.25 medium avocado (approx. 50g)
3 ounces grilled chicken breast (approx. 85g)
0.25 cup cooked quinoa (approx. 60g)
10g sliced almonds
1 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
Salt & Pepper to taste
PREPARATION
Wash and thoroughly dry the kale, then massage it with a pinch of salt and a few drops of lemon juice to soften the leaves.
Prepare your grilled chicken breast ahead of time with a light seasoning of salt and pepper, then slice it into bite-sized strips.
In a small bowl, combine the lemon juice and olive oil to create a simple citrus vinaigrette; season with a little salt and pepper.
In a large bowl, assemble the kale, quartered avocado, and cooked quinoa.
Drizzle the citrus vinaigrette over the ingredients and toss gently to coat evenly.
Top the bowl with the sliced grilled chicken and sprinkle the sliced almonds for an added crunch.
Serve immediately and enjoy your nutritious, protein-packed meal.