Name: Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast (~85g); 1 cup Kale (67g); 1/4 medium Avocado (~50g); 1/4 cup Roasted Chickpeas (~40g); 1 tsp Extra Virgin Olive Oil (5g); 1 tbsp Lemon Juice (15g); 1 tbsp Lime Juice (15g); Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

Enjoy a vibrant bowl brimming with nutrient-packed kale, succulent grilled chicken, creamy avocado, and crisp roasted chickpeas, all tossed in a zesty citrus vinaigrette. The textures and tangy dressing create a delightful balance, making this meal as satisfying as it is wholesome.

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NUTRITION

Protein

36.1g

Fat

17g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (~85g)

1 cup Kale (67g)

1/4 medium Avocado (~50g)

1/4 cup Roasted Chickpeas (~40g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tbsp Lime Juice (15g)

Salt & Pepper to taste

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PREPARATION

1
Preheat a grill pan over medium-high heat. Season the chicken breast with salt and pepper.
2
Grill the chicken for about 5-6 minutes per side or until fully cooked and slightly charred. Once done, let it rest before slicing into strips.
3
While the chicken cooks, massage the kale with a pinch of salt to soften its texture and place it in a large bowl.
4
Add the diced avocado and roasted chickpeas to the kale.
5
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and lime juice. Adjust seasoning with salt and pepper.
6
Drizzle the citrus vinaigrette over the kale mixture and toss gently to combine.
7
Top the bowl with the sliced grilled chicken. Serve immediately for a fresh, crunchy, and tangy experience.