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 bowl packed with nutrient-dense kale, tender grilled chicken, hearty chickpeas, and creamy avocado, all tossed in a bright and tangy citrus vinaigrette. This bowl delivers a satisfying crunch and refreshing zest in every bite.

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NUTRITION

453kcal
Protein
36.8g
Fat
20.6g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1 cup chopped Kale

1/2 medium Avocado (halved)

1/2 cup Chickpeas

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    If not already cooked, season the chicken breast with salt and pepper, then grill over medium heat until fully cooked (about 6-7 minutes per side). Let cool and slice into bite-sized pieces.

  • 2

    Wash and chop the kale into bite-sized pieces, massaging it with a pinch of salt to soften its texture.

  • 3

    In a small bowl, mix the extra virgin olive oil and lemon juice to create the citrus vinaigrette.

  • 4

    In a large bowl, combine the massaged kale, chickpeas, and sliced avocado.

  • 5

    Top the mixture with the sliced grilled chicken, then drizzle the citrus vinaigrette over the entire bowl.

  • 6

    Toss gently to ensure an even coating of the dressing, and serve immediately.

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 bowl packed with nutrient-dense kale, tender grilled chicken, hearty chickpeas, and creamy avocado, all tossed in a bright and tangy citrus vinaigrette. This bowl delivers a satisfying crunch and refreshing zest in every bite.

NUTRITION

453kcal
Protein
36.8g
Fat
20.6g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1 cup chopped Kale

1/2 medium Avocado (halved)

1/2 cup Chickpeas

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    If not already cooked, season the chicken breast with salt and pepper, then grill over medium heat until fully cooked (about 6-7 minutes per side). Let cool and slice into bite-sized pieces.

  • 2

    Wash and chop the kale into bite-sized pieces, massaging it with a pinch of salt to soften its texture.

  • 3

    In a small bowl, mix the extra virgin olive oil and lemon juice to create the citrus vinaigrette.

  • 4

    In a large bowl, combine the massaged kale, chickpeas, and sliced avocado.

  • 5

    Top the mixture with the sliced grilled chicken, then drizzle the citrus vinaigrette over the entire bowl.

  • 6

    Toss gently to ensure an even coating of the dressing, and serve immediately.