YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant and satisfying bowl featuring tender kale, creamy avocado, protein-packed grilled chicken and crunchy roasted chickpeas, all elevated with a zesty citrus vinaigrette. Enjoy a balanced medley of textures and flavors that delight the palate.
INGREDIENTS
2 cups raw Kale
1 half medium Avocado
3 ounces Grilled Chicken Breast
1/2 cup Roasted Chickpeas
1 tablespoon Olive Oil
2 tablespoons Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F if preparing your own roasted chickpeas. Rinse and drain a can of chickpeas if using canned, then pat dry with a paper towel.
Toss chickpeas with a small drizzle of olive oil, salt, and pepper, and roast in the oven on a baking sheet for 20-25 minutes until golden and crispy.
Meanwhile, massage the kale leaves with a pinch of salt and a few drops of lemon juice to soften and reduce bitterness.
If not already grilled, season chicken breast with salt and pepper and grill over medium heat for about 6-7 minutes per side until fully cooked. Once done, slice into bite-sized pieces.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the citrus vinaigrette.
Dice the avocado and add it to the massaged kale along with the roasted chickpeas and grilled chicken.
Drizzle the citrus vinaigrette over the bowl and toss gently to combine all the flavors.
Serve immediately and enjoy your balanced, Crunchy Avocado Kale Bowl with Citrus Vinaigrette.