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 and nourishing bowl combining crisp kale, creamy avocado, and crunchy roasted chickpeas topped with tender grilled chicken, all drizzled with a bright citrus vinaigrette. This bowl offers a perfect balance of textures and flavors, making it an ideal meal to fuel your day.

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NUTRITION

500kcal
Protein
38.3g
Fat
24.8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale

1/2 whole Avocado

1/2 cup Roasted Chickpeas

3 ounces Grilled Chicken Breast

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Wash and thoroughly dry the kale, then tear or chop into bite-sized pieces and place in a large bowl.

  • 2

    Prepare the roasted chickpeas in advance or use store-bought. If preparing, rinse chickpeas, pat dry, toss with a little olive oil, salt, and pepper, and roast in a preheated oven at 400°F for 20-25 minutes until crispy.

  • 3

    Season the chicken breast with salt and pepper and grill over medium heat until cooked through (internal temperature reaching 165°F). Once cooked, slice into strips.

  • 4

    Dice the avocado and add it to the bowl with kale.

  • 5

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

  • 6

    Combine the kale, avocado, roasted chickpeas, and grilled chicken in a bowl. Drizzle with the vinaigrette and toss gently to coat evenly.

  • 7

    Serve immediately and enjoy this nutritious, crunchy 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 and nourishing bowl combining crisp kale, creamy avocado, and crunchy roasted chickpeas topped with tender grilled chicken, all drizzled with a bright citrus vinaigrette. This bowl offers a perfect balance of textures and flavors, making it an ideal meal to fuel your day.

NUTRITION

500kcal
Protein
38.3g
Fat
24.8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale

1/2 whole Avocado

1/2 cup Roasted Chickpeas

3 ounces Grilled Chicken Breast

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Wash and thoroughly dry the kale, then tear or chop into bite-sized pieces and place in a large bowl.

  • 2

    Prepare the roasted chickpeas in advance or use store-bought. If preparing, rinse chickpeas, pat dry, toss with a little olive oil, salt, and pepper, and roast in a preheated oven at 400°F for 20-25 minutes until crispy.

  • 3

    Season the chicken breast with salt and pepper and grill over medium heat until cooked through (internal temperature reaching 165°F). Once cooked, slice into strips.

  • 4

    Dice the avocado and add it to the bowl with kale.

  • 5

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

  • 6

    Combine the kale, avocado, roasted chickpeas, and grilled chicken in a bowl. Drizzle with the vinaigrette and toss gently to coat evenly.

  • 7

    Serve immediately and enjoy this nutritious, crunchy bowl.