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 refreshing and hearty bowl that combines nutrient-dense kale, creamy avocado, protein-packed grilled chicken, and a satisfying crunch from quinoa and chickpeas, all drizzled with a zesty citrus vinaigrette for a burst of flavor in every bite.

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NUTRITION

543kcal
Protein
37.9g
Fat
25.7g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

1/2 Avocado (100g)

1/2 cup cooked Quinoa (92g)

1/4 cup drained Chickpeas (40g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Extra Virgin Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

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PREPARATION

  • 1

    Wash and chop the kale, removing tough stems.

  • 2

    Dice the avocado and place it in a large bowl with the kale for creaminess.

  • 3

    Prepare the quinoa according to package directions if not pre-cooked, then cool slightly before adding.

  • 4

    Rinse and drain the chickpeas, and add them to the bowl for extra crunch.

  • 5

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

  • 6

    In a small dish, whisk together the lemon juice and olive oil until well combined, creating a light citrus vinaigrette.

  • 7

    Drizzle the vinaigrette over the bowl and gently toss all ingredients to evenly coat.

  • 8

    Serve immediately and enjoy this balanced, crunchy bowl perfect for lunch or dinner.

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 refreshing and hearty bowl that combines nutrient-dense kale, creamy avocado, protein-packed grilled chicken, and a satisfying crunch from quinoa and chickpeas, all drizzled with a zesty citrus vinaigrette for a burst of flavor in every bite.

NUTRITION

543kcal
Protein
37.9g
Fat
25.7g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

1/2 Avocado (100g)

1/2 cup cooked Quinoa (92g)

1/4 cup drained Chickpeas (40g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Extra Virgin Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

PREPARATION

  • 1

    Wash and chop the kale, removing tough stems.

  • 2

    Dice the avocado and place it in a large bowl with the kale for creaminess.

  • 3

    Prepare the quinoa according to package directions if not pre-cooked, then cool slightly before adding.

  • 4

    Rinse and drain the chickpeas, and add them to the bowl for extra crunch.

  • 5

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

  • 6

    In a small dish, whisk together the lemon juice and olive oil until well combined, creating a light citrus vinaigrette.

  • 7

    Drizzle the vinaigrette over the bowl and gently toss all ingredients to evenly coat.

  • 8

    Serve immediately and enjoy this balanced, crunchy bowl perfect for lunch or dinner.