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 nutrient-packed bowl combining fresh, crisp kale and creamy avocado with savory grilled chicken and tender chickpeas. Accented by crunchy bell peppers, cucumber, and a sprinkle of almonds, this bowl is dressed with a zesty citrus vinaigrette, offering a bright and satisfying medley of flavors and textures.

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NUTRITION

495kcal
Protein
36.6g
Fat
25.7g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 Avocado

3 ounces Grilled Chicken Breast

1/3 cup cooked Chickpeas

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Cucumber

1 teaspoon Toasted Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Orange Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the kale by washing thoroughly and chopping into bite-size pieces. Massage the kale lightly with a pinch of salt to soften the leaves.

  • 2

    Dice the avocado and thinly slice the red bell pepper and cucumber for added crunch and color.

  • 3

    If not already prepared, grill the chicken breast until fully cooked and slice into strips.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and orange juice. Season with salt and pepper to create a vibrant citrus vinaigrette.

  • 5

    Assemble the bowl by layering the kale, avocado, chickpeas, red bell pepper, and cucumber. Top with the grilled chicken slices.

  • 6

    Sprinkle toasted almonds over the bowl for extra crunch and finish with a drizzle of the citrus vinaigrette.

  • 7

    Toss gently to combine the flavors and serve immediately.

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 nutrient-packed bowl combining fresh, crisp kale and creamy avocado with savory grilled chicken and tender chickpeas. Accented by crunchy bell peppers, cucumber, and a sprinkle of almonds, this bowl is dressed with a zesty citrus vinaigrette, offering a bright and satisfying medley of flavors and textures.

NUTRITION

495kcal
Protein
36.6g
Fat
25.7g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 Avocado

3 ounces Grilled Chicken Breast

1/3 cup cooked Chickpeas

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Cucumber

1 teaspoon Toasted Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Orange Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the kale by washing thoroughly and chopping into bite-size pieces. Massage the kale lightly with a pinch of salt to soften the leaves.

  • 2

    Dice the avocado and thinly slice the red bell pepper and cucumber for added crunch and color.

  • 3

    If not already prepared, grill the chicken breast until fully cooked and slice into strips.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and orange juice. Season with salt and pepper to create a vibrant citrus vinaigrette.

  • 5

    Assemble the bowl by layering the kale, avocado, chickpeas, red bell pepper, and cucumber. Top with the grilled chicken slices.

  • 6

    Sprinkle toasted almonds over the bowl for extra crunch and finish with a drizzle of the citrus vinaigrette.

  • 7

    Toss gently to combine the flavors and serve immediately.