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 satisfying bowl featuring tender grilled chicken, nutrient-dense kale, creamy avocado, crispy roasted chickpeas, and a zesty citrus vinaigrette, all finished with a sprinkle of crunchy pumpkin seeds for added texture and flavor.

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NUTRITION

562kcal
Protein
39.8g
Fat
29.2g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup Kale, chopped

1/2 medium Avocado

1/2 cup Roasted Chickpeas

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Pumpkin Seeds

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side or until cooked through. Once done, allow it to rest for a few minutes before slicing into thin strips.

  • 3

    While the chicken cooks, massage the chopped kale with a pinch of salt until the leaves soften.

  • 4

    In a small bowl, whisk together the lemon juice and olive oil to create the citrus vinaigrette.

  • 5

    Combine the massaged kale, sliced chicken, avocado diced into chunks, and roasted chickpeas in a large bowl.

  • 6

    Drizzle the vinaigrette over the bowl and toss gently to mix all flavors evenly.

  • 7

    Sprinkle pumpkin seeds on top for an added crunch and serve immediately.

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 satisfying bowl featuring tender grilled chicken, nutrient-dense kale, creamy avocado, crispy roasted chickpeas, and a zesty citrus vinaigrette, all finished with a sprinkle of crunchy pumpkin seeds for added texture and flavor.

NUTRITION

562kcal
Protein
39.8g
Fat
29.2g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup Kale, chopped

1/2 medium Avocado

1/2 cup Roasted Chickpeas

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Pumpkin Seeds

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side or until cooked through. Once done, allow it to rest for a few minutes before slicing into thin strips.

  • 3

    While the chicken cooks, massage the chopped kale with a pinch of salt until the leaves soften.

  • 4

    In a small bowl, whisk together the lemon juice and olive oil to create the citrus vinaigrette.

  • 5

    Combine the massaged kale, sliced chicken, avocado diced into chunks, and roasted chickpeas in a large bowl.

  • 6

    Drizzle the vinaigrette over the bowl and toss gently to mix all flavors evenly.

  • 7

    Sprinkle pumpkin seeds on top for an added crunch and serve immediately.