YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant bowl featuring tender grilled chicken breast, nutrient-packed massaged kale, creamy avocado, and crunchy roasted chickpeas, all tossed in a zesty citrus vinaigrette. This delightful meal offers a balance of textures and a bright, refreshing flavor profile perfect for any time of day.
INGREDIENTS
3 oz Chicken Breast
2 cups chopped Kale
1/4 medium Avocado
1/2 cup Roasted Chickpeas
3 tbsp Fresh Orange Juice
1 tbsp Fresh Lemon Juice
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain canned chickpeas (if using canned) or use pre-soaked dry chickpeas; toss with a small amount of olive oil, salt, and pepper on a baking sheet and roast for about 20 minutes until crunchy.
Season the chicken breast with salt and pepper and grill on medium-high heat until fully cooked, about 6-7 minutes per side. Once cooked, let it rest for a few minutes before slicing into strips.
Place chopped kale in a large bowl, and massage lightly with a bit of salt to soften the leaves.
In a small bowl, whisk together the orange juice, lemon juice, and olive oil. Pour the citrus vinaigrette over the kale and toss to coat evenly.
Add the sliced grilled chicken, diced avocado (from a quarter of a medium avocado), and roasted chickpeas to the kale. Gently toss the ingredients to mix the flavors, ensuring the crunch from the chickpeas is maintained.
Adjust seasoning with additional salt and pepper if desired, and serve immediately while the chickpeas retain their crunch.