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 and satisfying bowl featuring nutrient-packed kale, creamy avocado, crunchy roasted chickpeas, and tender grilled chicken, topped with a bright citrus vinaigrette. This dish delivers a beautiful mix of textures and flavors that harmonize to create a wholesome meal perfect for breakfast, lunch, or dinner.

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NUTRITION

558kcal
Protein
40.3g
Fat
22.2g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1 half medium Avocado

0.5 cup roasted Chickpeas

0.33 cup cooked Quinoa

3 ounces Grilled Chicken Breast

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Orange Juice

1 tsp Fresh Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Wash and chop the kale, and massage with a pinch of salt to soften its texture.

  • 2

    Dice the avocado and set aside.

  • 3

    Prepare roasted chickpeas in advance or use store-bought roasted chickpeas for crunch.

  • 4

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

  • 5

    Combine the kale, avocado, roasted chickpeas, and cooked quinoa in a large bowl.

  • 6

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

  • 7

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

  • 8

    Serve immediately and enjoy the mix of crunchy, creamy, and tangy flavors.

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 and satisfying bowl featuring nutrient-packed kale, creamy avocado, crunchy roasted chickpeas, and tender grilled chicken, topped with a bright citrus vinaigrette. This dish delivers a beautiful mix of textures and flavors that harmonize to create a wholesome meal perfect for breakfast, lunch, or dinner.

NUTRITION

558kcal
Protein
40.3g
Fat
22.2g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1 half medium Avocado

0.5 cup roasted Chickpeas

0.33 cup cooked Quinoa

3 ounces Grilled Chicken Breast

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Orange Juice

1 tsp Fresh Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Wash and chop the kale, and massage with a pinch of salt to soften its texture.

  • 2

    Dice the avocado and set aside.

  • 3

    Prepare roasted chickpeas in advance or use store-bought roasted chickpeas for crunch.

  • 4

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

  • 5

    Combine the kale, avocado, roasted chickpeas, and cooked quinoa in a large bowl.

  • 6

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

  • 7

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

  • 8

    Serve immediately and enjoy the mix of crunchy, creamy, and tangy flavors.