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 featuring tender grilled chicken over a bed of nutrient-rich kale, accented with creamy avocado and crispy chickpeas and almonds, all tossed in a zesty citrus vinaigrette. This bowl balances hearty protein with fresh greens and a burst of citrus, creating a satisfying and energizing meal.

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NUTRITION

448kcal
Protein
35.8g
Fat
20.9g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

2 cups Kale (raw)

1/4 medium Avocado (quartered)

1/4 cup Chickpeas (drained)

1/4 cup cooked Quinoa

6 Almonds (sliced or roughly chopped)

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or skillet over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill or sear the chicken for about 5-6 minutes per side until fully cooked. Allow it to rest, then slice into strips.

  • 3

    While the chicken is cooking, prepare the kale by washing and massaging it with a pinch of salt to soften the leaves.

  • 4

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

  • 5

    Assemble the bowl by layering the kale as the base, then add the sliced chicken, avocado chunks, chickpeas, quinoa, and almonds.

  • 6

    Drizzle the citrus vinaigrette evenly over the bowl and toss lightly to combine all flavors.

  • 7

    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 featuring tender grilled chicken over a bed of nutrient-rich kale, accented with creamy avocado and crispy chickpeas and almonds, all tossed in a zesty citrus vinaigrette. This bowl balances hearty protein with fresh greens and a burst of citrus, creating a satisfying and energizing meal.

NUTRITION

448kcal
Protein
35.8g
Fat
20.9g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

2 cups Kale (raw)

1/4 medium Avocado (quartered)

1/4 cup Chickpeas (drained)

1/4 cup cooked Quinoa

6 Almonds (sliced or roughly chopped)

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill or skillet over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill or sear the chicken for about 5-6 minutes per side until fully cooked. Allow it to rest, then slice into strips.

  • 3

    While the chicken is cooking, prepare the kale by washing and massaging it with a pinch of salt to soften the leaves.

  • 4

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

  • 5

    Assemble the bowl by layering the kale as the base, then add the sliced chicken, avocado chunks, chickpeas, quinoa, and almonds.

  • 6

    Drizzle the citrus vinaigrette evenly over the bowl and toss lightly to combine all flavors.

  • 7

    Serve immediately and enjoy this crunchy, refreshing bowl.