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.
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
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.
Dice the avocado and thinly slice the red bell pepper and cucumber for added crunch and color.
If not already prepared, grill the chicken breast until fully cooked and slice into strips.
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.
Assemble the bowl by layering the kale, avocado, chickpeas, red bell pepper, and cucumber. Top with the grilled chicken slices.
Sprinkle toasted almonds over the bowl for extra crunch and finish with a drizzle of the citrus vinaigrette.
Toss gently to combine the flavors and serve immediately.