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 tantalizing bowl featuring tender grilled chicken, crisp chopped kale, creamy avocado, and crunchy roasted chickpeas, all perfectly tossed in a bright and zesty citrus vinaigrette. This dish delivers a satisfying interplay of textures and flavors, making it a wholesome, vibrant option for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

499kcal
Protein
44.4g
Fat
19.6g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Kale

1/4 medium Avocado

1/4 cup Roasted Chickpeas

1/2 tablespoon Extra Virgin Olive Oil

2 tablespoons Fresh Orange Juice

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes on each side until fully cooked. Let it rest and then slice into strips.

  • 3

    While the chicken is cooking, place the chopped kale in a large bowl. Massage the kale gently with a pinch of salt to soften the leaves.

  • 4

    Prepare the citrus vinaigrette by whisking together the extra virgin olive oil, fresh orange juice, and lemon juice in a small bowl.

  • 5

    Add the roasted chickpeas to the kale for a crunchy texture.

  • 6

    Dice the avocado into cubes and add to the bowl.

  • 7

    Drizzle the citrus vinaigrette over the kale mixture and toss thoroughly to ensure even coating.

  • 8

    Top the bowl with the sliced grilled chicken 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 tantalizing bowl featuring tender grilled chicken, crisp chopped kale, creamy avocado, and crunchy roasted chickpeas, all perfectly tossed in a bright and zesty citrus vinaigrette. This dish delivers a satisfying interplay of textures and flavors, making it a wholesome, vibrant option for any meal.

NUTRITION

499kcal
Protein
44.4g
Fat
19.6g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Kale

1/4 medium Avocado

1/4 cup Roasted Chickpeas

1/2 tablespoon Extra Virgin Olive Oil

2 tablespoons Fresh Orange Juice

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes on each side until fully cooked. Let it rest and then slice into strips.

  • 3

    While the chicken is cooking, place the chopped kale in a large bowl. Massage the kale gently with a pinch of salt to soften the leaves.

  • 4

    Prepare the citrus vinaigrette by whisking together the extra virgin olive oil, fresh orange juice, and lemon juice in a small bowl.

  • 5

    Add the roasted chickpeas to the kale for a crunchy texture.

  • 6

    Dice the avocado into cubes and add to the bowl.

  • 7

    Drizzle the citrus vinaigrette over the kale mixture and toss thoroughly to ensure even coating.

  • 8

    Top the bowl with the sliced grilled chicken and serve immediately.