Name: Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Kale, raw (67g); 1/2 Avocado (100g); 1/2 cup cooked Chickpeas (82g); 0.5 oz Almond Slivers (14g); 3 oz Grilled Chicken Breast (85g); 0.5 tbsp Olive Oil (7g); 1 tbsp Lemon Juice (15g)

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 of fresh kale tossed with creamy avocado, hearty roasted chickpeas, crunchy almonds, and tender grilled chicken, all uplifted by a zesty citrus vinaigrette. This dish delivers a satisfying mix of textures and flavors that brighten your meal time while keeping your macros in check.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39g

Fat

27g

Carbs

43.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Kale, raw (67g)

1/2 Avocado (100g)

1/2 cup cooked Chickpeas (82g)

0.5 oz Almond Slivers (14g)

3 oz Grilled Chicken Breast (85g)

0.5 tbsp Olive Oil (7g)

1 tbsp Lemon Juice (15g)

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Wash and chop the kale into bite-sized pieces and place them in a large bowl.
2
Dice the avocado and add it to the bowl along with cooked chickpeas.
3
Lightly toast the almond slivers in a dry pan over low heat until fragrant and add them to the bowl.
4
Slice or dice the grilled chicken breast and arrange it on top of the salad.
5
In a small bowl, whisk together olive oil and lemon juice to create the citrus vinaigrette.
6
Drizzle the vinaigrette over the bowl and toss gently to combine all ingredients evenly.
7
Serve immediately and enjoy your crunchy, fresh, and zesty meal.