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 nutrient-packed bowl featuring fresh, tender kale, creamy avocado, hearty roasted chickpeas, and lean grilled chicken breast, all drizzled with a bright, citrusy vinaigrette. This bowl offers a satisfyingly crunchy texture and zesty flavor that’s perfect for boosting your meal routine.

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NUTRITION

513kcal
Protein
38.6g
Fat
22.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 Avocado

1/2 cup Roasted Chickpeas

3 ounces Grilled Chicken Breast

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Wash and roughly chop 2 cups of kale and place in a large bowl.

  • 2

    Dice the half avocado and add it to the bowl.

  • 3

    Rinse and drain 1/2 cup of cooked chickpeas. For extra crunch, toss them with a pinch of salt, pepper, and a drizzle of olive oil and roast in a preheated oven at 400°F for 10-12 minutes, if desired.

  • 4

    Slice 3 ounces of grilled chicken breast into bite-sized pieces and add to the bowl.

  • 5

    In a small bowl, whisk together 1 tablespoon lemon juice, 1/2 tablespoon extra virgin olive oil, salt, and pepper to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette over the bowl and toss gently until all the ingredients are evenly coated.

  • 7

    Serve immediately and enjoy the refreshing mix of textures and 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

Enjoy a nutrient-packed bowl featuring fresh, tender kale, creamy avocado, hearty roasted chickpeas, and lean grilled chicken breast, all drizzled with a bright, citrusy vinaigrette. This bowl offers a satisfyingly crunchy texture and zesty flavor that’s perfect for boosting your meal routine.

NUTRITION

513kcal
Protein
38.6g
Fat
22.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale

1/2 Avocado

1/2 cup Roasted Chickpeas

3 ounces Grilled Chicken Breast

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Wash and roughly chop 2 cups of kale and place in a large bowl.

  • 2

    Dice the half avocado and add it to the bowl.

  • 3

    Rinse and drain 1/2 cup of cooked chickpeas. For extra crunch, toss them with a pinch of salt, pepper, and a drizzle of olive oil and roast in a preheated oven at 400°F for 10-12 minutes, if desired.

  • 4

    Slice 3 ounces of grilled chicken breast into bite-sized pieces and add to the bowl.

  • 5

    In a small bowl, whisk together 1 tablespoon lemon juice, 1/2 tablespoon extra virgin olive oil, salt, and pepper to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette over the bowl and toss gently until all the ingredients are evenly coated.

  • 7

    Serve immediately and enjoy the refreshing mix of textures and flavors.