YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Enjoy a vibrant bowl that combines tender kale, juicy avocado, and crisp veggies, topped with grilled chicken and a tangy citrus vinaigrette. This dish offers a satisfying crunch in every bite with a balance of protein and fresh flavors.
INGREDIENTS
3 oz Chicken Breast
2 cups chopped Kale
1/2 cup cooked Chickpeas
1/2 cup shelled Edamame
1/4 medium Avocado
1/2 cup diced Red Bell Pepper
2 tbsp Citrus Vinaigrette
PREPARATION
Preheat a grill or grill pan over medium-high heat and season the chicken breast with salt and pepper if desired.
Grill the chicken breast for about 5-6 minutes per side or until cooked through, then allow it to rest before slicing into bite-sized strips.
In a large bowl, combine the chopped kale, cooked chickpeas, shelled edamame, and diced red bell pepper.
Add the sliced chicken and gently toss the mixture.
Dice the avocado and gently fold it into the bowl, being careful not to mash the fruit.
Drizzle the citrus vinaigrette evenly over the salad and toss again to ensure all ingredients are lightly coated.
Serve immediately and enjoy your crunchy, vibrant bowl at your preferred meal time.