YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Enjoy a vibrant bowl combining tender grilled chicken, crunchy chickpeas, and fresh kale with creamy avocado and crisp red bell pepper, all tossed in a zesty citrus vinaigrette. This bowl offers delightful textures and bright flavors that perfectly balance protein and refreshing acidity for a satisfying meal any time of day.
INGREDIENTS
3 oz Grilled Chicken Breast
1/2 cup Chickpeas (drained)
1 cup chopped Kale
1/4 Avocado
1/2 medium Red Bell Pepper
1 tbsp Lemon Juice
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Prepare the grilled chicken breast by seasoning lightly with salt and pepper, then cook on a grill or skillet until fully cooked and slice into strips.
Rinse and drain the chickpeas if using canned.
In a large bowl, add the chopped kale, chickpeas, sliced red bell pepper, and diced avocado.
In a small bowl, combine lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to combine all ingredients.
Top the bowl with the sliced grilled chicken and serve immediately.