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 featuring fresh kale, creamy avocado, and hearty grilled chicken, tossed with crispy roasted chickpeas and a zesty citrus vinaigrette. This bowl offers a delightful mix of textures and flavors—from the crisp greens and smooth avocado to the savory, protein-packed chicken—all elevated by the bright tang of lemon and a subtle kick from Dijon mustard.

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NUTRITION

514kcal
Protein
37.2g
Fat
25.2g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/2 medium Avocado (100g)

1/2 cup cooked Chickpeas (82g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

1/2 teaspoon Dijon Mustard (5g)

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PREPARATION

  • 1

    Prepare the kale by thoroughly washing and chopping it into bite-sized pieces. Massage the kale lightly with a pinch of salt to soften the leaves if desired.

  • 2

    Dice the avocado and gently toss it with the kale to retain its creamy texture.

  • 3

    Drain and rinse the chickpeas if using canned. For an extra crunch, you can quickly roast them in a dry pan over medium heat until they are warm and slightly crisp.

  • 4

    Grill the chicken breast until it is fully cooked, then slice it into strips or bite-sized pieces.

  • 5

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

  • 6

    Combine the kale, avocado, chickpeas, and grilled chicken in a large bowl. Drizzle the vinaigrette over the mixture and toss gently to combine all flavors.

  • 7

    Serve immediately and enjoy the burst of crunch and zest in every bite.

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 featuring fresh kale, creamy avocado, and hearty grilled chicken, tossed with crispy roasted chickpeas and a zesty citrus vinaigrette. This bowl offers a delightful mix of textures and flavors—from the crisp greens and smooth avocado to the savory, protein-packed chicken—all elevated by the bright tang of lemon and a subtle kick from Dijon mustard.

NUTRITION

514kcal
Protein
37.2g
Fat
25.2g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/2 medium Avocado (100g)

1/2 cup cooked Chickpeas (82g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

1/2 teaspoon Dijon Mustard (5g)

PREPARATION

  • 1

    Prepare the kale by thoroughly washing and chopping it into bite-sized pieces. Massage the kale lightly with a pinch of salt to soften the leaves if desired.

  • 2

    Dice the avocado and gently toss it with the kale to retain its creamy texture.

  • 3

    Drain and rinse the chickpeas if using canned. For an extra crunch, you can quickly roast them in a dry pan over medium heat until they are warm and slightly crisp.

  • 4

    Grill the chicken breast until it is fully cooked, then slice it into strips or bite-sized pieces.

  • 5

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

  • 6

    Combine the kale, avocado, chickpeas, and grilled chicken in a large bowl. Drizzle the vinaigrette over the mixture and toss gently to combine all flavors.

  • 7

    Serve immediately and enjoy the burst of crunch and zest in every bite.