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 combining tender kale, a burst of citrus from a zesty vinaigrette, creamy avocado, crunchy roasted chickpeas, and savory grilled chicken. This dish offers a balance of textures and flavors, making each bite refreshing and satisfying.

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NUTRITION

386kcal
Protein
33.4g
Fat
19.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 medium Avocado

1/4 cup Roasted Chickpeas

2 cups Kale

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Start by preheating your oven to 400°F. Rinse and pat dry chickpeas; toss them lightly with a pinch of salt, pepper, and a drop of olive oil; then spread them on a baking sheet and roast for 20-25 minutes until crunchy.

  • 2

    Meanwhile, season the chicken breast with salt and pepper, and grill it over medium-high heat until it reaches an internal temperature of 165°F, about 6-7 minutes per side. Once done, slice it into bite-sized strips.

  • 3

    In a large bowl, place the chopped kale. Drizzle with lemon juice and a small drizzle of olive oil, and gently massage the kale to soften its texture.

  • 4

    Dice the avocado and add it to the kale along with the roasted chickpeas and grilled chicken.

  • 5

    Toss everything gently to combine, taste, and adjust seasonings with extra salt, pepper, or lemon juice if needed. Serve immediately and enjoy the crunchy, refreshing textures.

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 combining tender kale, a burst of citrus from a zesty vinaigrette, creamy avocado, crunchy roasted chickpeas, and savory grilled chicken. This dish offers a balance of textures and flavors, making each bite refreshing and satisfying.

NUTRITION

386kcal
Protein
33.4g
Fat
19.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 medium Avocado

1/4 cup Roasted Chickpeas

2 cups Kale

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Start by preheating your oven to 400°F. Rinse and pat dry chickpeas; toss them lightly with a pinch of salt, pepper, and a drop of olive oil; then spread them on a baking sheet and roast for 20-25 minutes until crunchy.

  • 2

    Meanwhile, season the chicken breast with salt and pepper, and grill it over medium-high heat until it reaches an internal temperature of 165°F, about 6-7 minutes per side. Once done, slice it into bite-sized strips.

  • 3

    In a large bowl, place the chopped kale. Drizzle with lemon juice and a small drizzle of olive oil, and gently massage the kale to soften its texture.

  • 4

    Dice the avocado and add it to the kale along with the roasted chickpeas and grilled chicken.

  • 5

    Toss everything gently to combine, taste, and adjust seasonings with extra salt, pepper, or lemon juice if needed. Serve immediately and enjoy the crunchy, refreshing textures.