YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Enjoy a vibrant bowl featuring tender grilled chicken breast paired with nutrient-packed kale, creamy avocado, and crispy roasted chickpeas, all tossed in a bright, tangy citrus vinaigrette. This satisfying dish offers an inviting blend of textures and flavors that provide a refreshing yet hearty meal perfect for any time of day.
INGREDIENTS
4 ounces Chicken Breast
1.5 cups chopped Kale
1/2 Avocado
1/4 cup Roasted Chickpeas
1/2 tbsp Extra Virgin Olive Oil
2 tbsp Fresh Lemon Juice
Pinches of Salt, Black Pepper, Garlic Powder
PREPARATION
Preheat your oven to 400°F if you plan to roast the chickpeas.
Season the chicken breast lightly with salt, pepper, and garlic powder. Grill or pan-sear the chicken on medium-high heat until it reaches an internal temperature of 165°F, about 6-7 minutes per side. Allow to rest and then slice into strips.
While the chicken cooks, toss the chickpeas with a pinch of salt, pepper, and a splash of olive oil. Spread them on a lined baking sheet and roast for about 20-25 minutes until crispy.
In a large bowl, massage the chopped kale with a drizzle of olive oil and a pinch of salt to soften its texture.
Dice the avocado and add it to the kale, then add the roasted chickpeas and sliced grilled chicken.
Prepare the citrus vinaigrette by whisking together the extra virgin olive oil, fresh lemon juice, salt, pepper, and garlic powder in a small bowl.
Drizzle the vinaigrette over the bowl and gently toss to combine all the flavors.
Serve immediately and enjoy your crunchy, vibrant, and protein-packed bowl.