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

Enjoy a refreshing and crunchy bowl featuring hearty kale, creamy avocado, and protein-packed grilled chicken paired with roasted chickpeas and quinoa. The zesty citrus vinaigrette adds a bright, tangy finish to this balanced and satisfying meal.

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NUTRITION

584kcal
Protein
40.6g
Fat
24.7g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale

1 half medium Avocado

1/2 cup Roasted Chickpeas

1/2 cup Cooked Quinoa

3 ounces Grilled Chicken Breast

1/2 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Wash and chop the kale into bite-sized pieces and massage lightly with a pinch of salt to soften the leaves.

  • 2

    Dice the half avocado and set aside.

  • 3

    In a bowl, combine the chopped kale, diced avocado, roasted chickpeas, and cooked quinoa.

  • 4

    Slice the grilled chicken breast into strips and add on top of the salad.

  • 5

    Prepare the citrus vinaigrette by whisking together olive oil, lemon juice, salt, and pepper in a small bowl.

  • 6

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

  • 7

    Serve immediately and enjoy a balanced, crunchy, and refreshing 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

Enjoy a refreshing and crunchy bowl featuring hearty kale, creamy avocado, and protein-packed grilled chicken paired with roasted chickpeas and quinoa. The zesty citrus vinaigrette adds a bright, tangy finish to this balanced and satisfying meal.

NUTRITION

584kcal
Protein
40.6g
Fat
24.7g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale

1 half medium Avocado

1/2 cup Roasted Chickpeas

1/2 cup Cooked Quinoa

3 ounces Grilled Chicken Breast

1/2 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Wash and chop the kale into bite-sized pieces and massage lightly with a pinch of salt to soften the leaves.

  • 2

    Dice the half avocado and set aside.

  • 3

    In a bowl, combine the chopped kale, diced avocado, roasted chickpeas, and cooked quinoa.

  • 4

    Slice the grilled chicken breast into strips and add on top of the salad.

  • 5

    Prepare the citrus vinaigrette by whisking together olive oil, lemon juice, salt, and pepper in a small bowl.

  • 6

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

  • 7

    Serve immediately and enjoy a balanced, crunchy, and refreshing meal.