Name: Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Grilled Chicken Breast; 2 cups chopped Kale; 1/4 medium Avocado; 1/2 cup Roasted Chickpeas; 1/2 cup Cooked Quinoa; 1/2 medium Red Bell Pepper, sliced; 1 tbsp Lemon Juice; 1 tsp Olive Oil; 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 tender slices of grilled chicken atop a hearty bed of crisp kale, creamy avocado, and crunchy roasted chickpeas paired with a zesty citrus vinaigrette. This dish delivers bright citrus notes and a satisfying medley of textures perfect for any meal of the day.

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NUTRITION

Protein

41.9g

Fat

19.3g

Carbs

57.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2 cups chopped Kale

1/4 medium Avocado

1/2 cup Roasted Chickpeas

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper, sliced

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Prepare the grilled chicken by seasoning lightly with salt and pepper and cooking until fully done; slice into strips once cooled.
2
In a large bowl, add chopped kale and massage it lightly with a pinch of salt to soften the leaves.
3
Add the roasted chickpeas, cooked quinoa, and sliced red bell pepper to the bowl.
4
Dice the avocado into bite-sized pieces and gently fold into the mixture.
5
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.
6
Drizzle the vinaigrette over the bowl and toss everything gently to combine.
7
Top the bowl with the sliced grilled chicken and serve immediately.