Name: Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups chopped Kale; 1/2 Avocado; 1/2 cup Roasted Chickpeas; 3 ounces Grilled Chicken Breast; 1 tbsp Slivered Almonds; 1 tsp Olive Oil; 1 tbsp Fresh Lemon Juice; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

Enjoy a vibrant bowl featuring hearty kale, creamy avocado, and crunchy roasted chickpeas, topped with tender grilled chicken and slivered almonds, all tossed in a zesty citrus vinaigrette. This bowl offers a satisfying mix of textures and bright flavors, perfect for a nutrient-rich meal any time of day.

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NUTRITION

Protein

39.0g

Fat

29.2g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 Avocado

1/2 cup Roasted Chickpeas

3 ounces Grilled Chicken Breast

1 tbsp Slivered Almonds

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Prepare the kale by washing and chopping it into bite-sized pieces. Massage lightly with a pinch of salt to soften if desired.
2
Dice the avocado and set aside.
3
If not pre-roasted, toss drained chickpeas with a little olive oil, salt, and pepper, then roast in a preheated 400°F oven for about 20 minutes until crisp.
4
Grill the chicken breast until fully cooked, then slice into strips.
5
In a small bowl, whisk together olive oil, fresh lemon juice, salt, and pepper to create the citrus vinaigrette.
6
Combine the kale, avocado, roasted chickpeas, and grilled chicken in a bowl, then drizzle with the vinaigrette.
7
Top with slivered almonds for an extra crunch and serve immediately.