YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Enjoy a vibrant bowl featuring tender grilled chicken breast atop a bed of crisp, nutrient-dense kale. Combined with creamy avocado, hearty chickpeas, and a tangy citrus vinaigrette accented with sunflower seeds, this bowl delivers a satisfying crunch and a burst of fresh flavor in every bite.
INGREDIENTS
3 ounces Chicken Breast
1 cup Kale
1/2 medium Avocado
1/4 cup Chickpeas
1 tablespoon Sunflower Seeds
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the grilled chicken breast by seasoning lightly with salt and pepper, then grill until cooked through (about 6-8 minutes per side) and let it rest before slicing.
Wash and chop the kale into bite-sized pieces. Massage the kale with a bit of olive oil and a pinch of salt to soften the leaves.
Slice the avocado into cubes and gently toss with the kale along with drained chickpeas.
In a small bowl, whisk together the lemon juice and remaining olive oil to create a zesty citrus vinaigrette.
Drizzle the vinaigrette over the kale, avocado, and chickpeas. Toss gently to combine all the flavors.
Top the bowl with sliced grilled chicken and sprinkle sunflower seeds over for an added crunch.
Enjoy your Crunchy Avocado Kale Bowl immediately for the freshest taste.