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 vibrant bowl combining crisp kale, creamy avocado, hearty chickpeas, and succulent grilled chicken, all tossed in a zesty citrus vinaigrette. This balanced bowl is both satisfying and nutrient-dense, perfect for any meal of the day.

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NUTRITION

499kcal
Protein
37.3g
Fat
24.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw)

½ Avocado (medium)

½ cup Cooked Chickpeas

3 ounces Grilled Chicken Breast

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Thoroughly wash the kale and remove any tough stems. Massage the kale with olive oil and lemon juice to help soften the leaves.

  • 2

    Cube the avocado and add it to the kale along with the cooked chickpeas.

  • 3

    Slice or shred the grilled chicken breast and place it on top of the mixture.

  • 4

    Season with salt and pepper, then gently toss all ingredients to evenly distribute the citrus vinaigrette and flavors.

  • 5

    Serve immediately and enjoy this crunchy, refreshing 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

Enjoy a vibrant bowl combining crisp kale, creamy avocado, hearty chickpeas, and succulent grilled chicken, all tossed in a zesty citrus vinaigrette. This balanced bowl is both satisfying and nutrient-dense, perfect for any meal of the day.

NUTRITION

499kcal
Protein
37.3g
Fat
24.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw)

½ Avocado (medium)

½ cup Cooked Chickpeas

3 ounces Grilled Chicken Breast

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Thoroughly wash the kale and remove any tough stems. Massage the kale with olive oil and lemon juice to help soften the leaves.

  • 2

    Cube the avocado and add it to the kale along with the cooked chickpeas.

  • 3

    Slice or shred the grilled chicken breast and place it on top of the mixture.

  • 4

    Season with salt and pepper, then gently toss all ingredients to evenly distribute the citrus vinaigrette and flavors.

  • 5

    Serve immediately and enjoy this crunchy, refreshing bowl.