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 vibrant bowl combining nutrient-packed kale, creamy avocado, and crunchy roasted chickpeas with a zesty citrus vinaigrette, topped with succulent grilled chicken for an added protein boost. This dish delights with refreshing textures and tangy flavors suitable any meal of the day.

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NUTRITION

492kcal
Protein
39.9g
Fat
22.8g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Kale (67g)

1/2 cup Chickpeas (82g)

1/4 medium Avocado (50g)

1/4 cup Red Bell Pepper (37g)

1/4 cup Cucumber (26g)

10 grams Almond Slivers

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

3 ounces Grilled Chicken Breast (85g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Wash and roughly chop the kale, then massage it with a pinch of salt to soften the leaves.

  • 2

    Rinse canned chickpeas and pat them dry. Optionally, toss with a little salt, pepper, and olive oil then roast in the oven at 400°F for 10 minutes for extra crunch.

  • 3

    Dice the avocado, red bell pepper, and cucumber into bite-size pieces.

  • 4

    In a large bowl, combine the massaged kale, chickpeas, and diced vegetables.

  • 5

    Slice the grilled chicken breast into strips and add them to the bowl.

  • 6

    For the vinaigrette, whisk together the olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.

  • 7

    Drizzle the citrus vinaigrette over the bowl and toss gently to combine.

  • 8

    Top with almond slivers for an added crunch 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

Enjoy a vibrant bowl combining nutrient-packed kale, creamy avocado, and crunchy roasted chickpeas with a zesty citrus vinaigrette, topped with succulent grilled chicken for an added protein boost. This dish delights with refreshing textures and tangy flavors suitable any meal of the day.

NUTRITION

492kcal
Protein
39.9g
Fat
22.8g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Kale (67g)

1/2 cup Chickpeas (82g)

1/4 medium Avocado (50g)

1/4 cup Red Bell Pepper (37g)

1/4 cup Cucumber (26g)

10 grams Almond Slivers

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

3 ounces Grilled Chicken Breast (85g)

Salt and Pepper to taste

PREPARATION

  • 1

    Wash and roughly chop the kale, then massage it with a pinch of salt to soften the leaves.

  • 2

    Rinse canned chickpeas and pat them dry. Optionally, toss with a little salt, pepper, and olive oil then roast in the oven at 400°F for 10 minutes for extra crunch.

  • 3

    Dice the avocado, red bell pepper, and cucumber into bite-size pieces.

  • 4

    In a large bowl, combine the massaged kale, chickpeas, and diced vegetables.

  • 5

    Slice the grilled chicken breast into strips and add them to the bowl.

  • 6

    For the vinaigrette, whisk together the olive oil, lemon juice, salt, and pepper. Adjust seasoning to taste.

  • 7

    Drizzle the citrus vinaigrette over the bowl and toss gently to combine.

  • 8

    Top with almond slivers for an added crunch and serve immediately.