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

Experience a flavorful, crunchy bowl featuring nutrient-dense kale, creamy avocado, protein-packed grilled chicken, and roasted chickpeas, all tossed in a zesty citrus vinaigrette. This bowl delights your senses with its bright, tangy dressing, crisp textures, and balanced freshness—perfect for any meal of the day.

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NUTRITION

480kcal
Protein
37.6g
Fat
20.5g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 medium Avocado (halved)

3 ounces Grilled Chicken Breast

1/2 cup Roasted Chickpeas

Juice of 1/2 medium Orange

1 teaspoon Olive Oil

Salt & Pepper to taste

Pinch of Garlic Powder

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PREPARATION

  • 1

    Wash and thoroughly chop the kale, removing any tough stems.

  • 2

    Prepare the grilled chicken breast by seasoning lightly with salt, pepper, and garlic powder; grill until just cooked through and slice into strips.

  • 3

    In a dry pan, lightly roast the chickpeas with a pinch of garlic powder, salt, and pepper until they are crispy.

  • 4

    Dice the avocado into bite-sized pieces.

  • 5

    For the citrus vinaigrette, combine the orange juice with olive oil, and season with salt and pepper to taste. Whisk together until emulsified.

  • 6

    In a large bowl, toss the chopped kale with the citrus vinaigrette, then gently fold in the avocado, sliced chicken, and roasted chickpeas.

  • 7

    Serve immediately, enjoying the mix of textures and bright, tangy flavors.

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

Experience a flavorful, crunchy bowl featuring nutrient-dense kale, creamy avocado, protein-packed grilled chicken, and roasted chickpeas, all tossed in a zesty citrus vinaigrette. This bowl delights your senses with its bright, tangy dressing, crisp textures, and balanced freshness—perfect for any meal of the day.

NUTRITION

480kcal
Protein
37.6g
Fat
20.5g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 medium Avocado (halved)

3 ounces Grilled Chicken Breast

1/2 cup Roasted Chickpeas

Juice of 1/2 medium Orange

1 teaspoon Olive Oil

Salt & Pepper to taste

Pinch of Garlic Powder

PREPARATION

  • 1

    Wash and thoroughly chop the kale, removing any tough stems.

  • 2

    Prepare the grilled chicken breast by seasoning lightly with salt, pepper, and garlic powder; grill until just cooked through and slice into strips.

  • 3

    In a dry pan, lightly roast the chickpeas with a pinch of garlic powder, salt, and pepper until they are crispy.

  • 4

    Dice the avocado into bite-sized pieces.

  • 5

    For the citrus vinaigrette, combine the orange juice with olive oil, and season with salt and pepper to taste. Whisk together until emulsified.

  • 6

    In a large bowl, toss the chopped kale with the citrus vinaigrette, then gently fold in the avocado, sliced chicken, and roasted chickpeas.

  • 7

    Serve immediately, enjoying the mix of textures and bright, tangy flavors.