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

A vibrant bowl combining tender grilled chicken, nutrient-packed kale, creamy avocado, crunchy roasted chickpeas, and fluffy quinoa, all dressed in a zesty citrus vinaigrette. This dish is a perfect blend of textures and flavors, offering a refreshing and satisfying meal for any time of the day.

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NUTRITION

532kcal
Protein
40.2g
Fat
19g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups chopped Kale

1/4 medium Avocado

1/2 cup Roasted Chickpeas

1/2 cup cooked Quinoa

1 Tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a grill pan over medium-high heat and lightly season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    In a large bowl, combine chopped kale, quinoa, roasted chickpeas, and diced avocado.

  • 4

    In a small bowl, whisk together the lemon juice and olive oil to create the citrus vinaigrette.

  • 5

    Drizzle the vinaigrette over the kale mixture and toss gently to combine.

  • 6

    Top the bowl with sliced grilled chicken 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

A vibrant bowl combining tender grilled chicken, nutrient-packed kale, creamy avocado, crunchy roasted chickpeas, and fluffy quinoa, all dressed in a zesty citrus vinaigrette. This dish is a perfect blend of textures and flavors, offering a refreshing and satisfying meal for any time of the day.

NUTRITION

532kcal
Protein
40.2g
Fat
19g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups chopped Kale

1/4 medium Avocado

1/2 cup Roasted Chickpeas

1/2 cup cooked Quinoa

1 Tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a grill pan over medium-high heat and lightly season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    In a large bowl, combine chopped kale, quinoa, roasted chickpeas, and diced avocado.

  • 4

    In a small bowl, whisk together the lemon juice and olive oil to create the citrus vinaigrette.

  • 5

    Drizzle the vinaigrette over the kale mixture and toss gently to combine.

  • 6

    Top the bowl with sliced grilled chicken and serve immediately.