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 featuring tender kale, succulent grilled chicken, creamy avocado, and crispy chickpeas, all tossed in a bright citrus vinaigrette. This dish blends textures and flavors—from the crunch of almonds to the zesty tang of lemon—for a satisfying and refreshing meal at any time of day.

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NUTRITION

460kcal
Protein
35.8g
Fat
24.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast (85g)

1/3 cup Chickpeas (50g)

1/4 medium Avocado (50g)

1 cup chopped Kale (67g)

1/2 cup chopped Red Bell Pepper (46g)

10g Raw Almonds

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill until cooked through, approximately 6-7 minutes per side. Allow it to rest before slicing into strips.

  • 2

    In a large bowl, add the chopped kale, chickpeas, sliced red bell pepper, and avocado chunks.

  • 3

    Prepare the citrus vinaigrette by whisking together olive oil, lemon juice, a pinch of salt and pepper.

  • 4

    Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.

  • 5

    Top the salad with the grilled chicken slices and sprinkle raw almonds over the top for extra crunch before serving.

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 featuring tender kale, succulent grilled chicken, creamy avocado, and crispy chickpeas, all tossed in a bright citrus vinaigrette. This dish blends textures and flavors—from the crunch of almonds to the zesty tang of lemon—for a satisfying and refreshing meal at any time of day.

NUTRITION

460kcal
Protein
35.8g
Fat
24.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast (85g)

1/3 cup Chickpeas (50g)

1/4 medium Avocado (50g)

1 cup chopped Kale (67g)

1/2 cup chopped Red Bell Pepper (46g)

10g Raw Almonds

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill until cooked through, approximately 6-7 minutes per side. Allow it to rest before slicing into strips.

  • 2

    In a large bowl, add the chopped kale, chickpeas, sliced red bell pepper, and avocado chunks.

  • 3

    Prepare the citrus vinaigrette by whisking together olive oil, lemon juice, a pinch of salt and pepper.

  • 4

    Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly.

  • 5

    Top the salad with the grilled chicken slices and sprinkle raw almonds over the top for extra crunch before serving.