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

Savor the freshness of a nutrient-rich bowl featuring tender grilled chicken, hearty kale, creamy avocado, and crunchy roasted chickpeas, all tossed in a zesty citrus vinaigrette with hemp seeds for an extra protein boost. This vibrant bowl delivers a delightful mix of textures and flavors perfect for a wholesome meal any time of day.

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NUTRITION

565kcal
Protein
43.5g
Fat
31.5g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

2 cups raw Kale

1/2 Avocado

1/4 cup Roasted Chickpeas

2 tbsp Hemp Seeds

2 tbsp Fresh Lemon Juice

1/2 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Start by preheating your grill or grill pan to medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side, or until it's fully cooked. Once done, let it rest for a few minutes before slicing it into strips.

  • 3

    While the chicken is grilling, wash and massage the raw kale to soften its texture. Place the kale in a large bowl.

  • 4

    Dice the avocado and add it to the bowl along with the roasted chickpeas for an added crunch.

  • 5

    In a small bowl, whisk together the fresh lemon juice and extra virgin olive oil to form the citrus vinaigrette. Adjust the seasoning with salt and pepper if desired.

  • 6

    Drizzle the citrus vinaigrette over the kale, avocado, and chickpeas. Toss everything gently to combine well.

  • 7

    Top the bowl with the sliced grilled chicken and sprinkle hemp seeds over the dish for an extra protein and texture boost.

  • 8

    Serve immediately and enjoy this refreshing and crunchy salad bowl.

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

Savor the freshness of a nutrient-rich bowl featuring tender grilled chicken, hearty kale, creamy avocado, and crunchy roasted chickpeas, all tossed in a zesty citrus vinaigrette with hemp seeds for an extra protein boost. This vibrant bowl delivers a delightful mix of textures and flavors perfect for a wholesome meal any time of day.

NUTRITION

565kcal
Protein
43.5g
Fat
31.5g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

2 cups raw Kale

1/2 Avocado

1/4 cup Roasted Chickpeas

2 tbsp Hemp Seeds

2 tbsp Fresh Lemon Juice

1/2 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Start by preheating your grill or grill pan to medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side, or until it's fully cooked. Once done, let it rest for a few minutes before slicing it into strips.

  • 3

    While the chicken is grilling, wash and massage the raw kale to soften its texture. Place the kale in a large bowl.

  • 4

    Dice the avocado and add it to the bowl along with the roasted chickpeas for an added crunch.

  • 5

    In a small bowl, whisk together the fresh lemon juice and extra virgin olive oil to form the citrus vinaigrette. Adjust the seasoning with salt and pepper if desired.

  • 6

    Drizzle the citrus vinaigrette over the kale, avocado, and chickpeas. Toss everything gently to combine well.

  • 7

    Top the bowl with the sliced grilled chicken and sprinkle hemp seeds over the dish for an extra protein and texture boost.

  • 8

    Serve immediately and enjoy this refreshing and crunchy salad bowl.