YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Enjoy a vibrant bowl featuring tender grilled chicken paired with fresh, crunchy kale, creamy avocado, and roasted chickpeas, all brought together with a zesty citrus vinaigrette. This dish is a perfect balance of textures and flavors, offering a refreshing and satisfying meal at any time of day.
INGREDIENTS
4 oz Grilled Chicken Breast
2 cups Kale
1/2 Avocado
1/2 cup Roasted Chickpeas
1 tsp Olive Oil (for dressing)
Fresh lemon juice, salt, and pepper to taste
PREPARATION
Preheat your grill or skillet over medium heat. Season the chicken breast with salt and pepper.
Grill the chicken breast for about 6-7 minutes per side until it reaches an internal temperature of 165°F, then slice into strips.
While the chicken cooks, massage the kale leaves with a pinch of salt until they begin to soften.
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper to create a light citrus vinaigrette.
Assemble the bowl by layering the massaged kale, sliced avocado, and roasted chickpeas.
Top with the grilled chicken slices and drizzle the citrus vinaigrette evenly over the bowl.
Gently toss the ingredients to combine while ensuring the chicken remains nicely distributed. Serve immediately.