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, nutrient-packed bowl that combines tender kale, zesty citrus, crunchy roasted chickpeas, and lean grilled chicken, all accented with a creamy hint of avocado. Enjoy a refreshing medley of textures and flavors in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

575kcal
Protein
42.5g
Fat
20.6g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (134g)

1/4 medium Avocado (50g)

1/2 cup cooked Quinoa (92g)

1/2 cup Roasted Chickpeas (82g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Wash and thoroughly dry the kale, then tear into bite-sized pieces and place in a large bowl.

  • 2

    Add the cooked quinoa and roasted chickpeas to the kale.

  • 3

    Dice the avocado into small cubes and gently fold into the bowl.

  • 4

    Slice the grilled chicken breast into strips and arrange atop the vegetables and grains.

  • 5

    In a small bowl or jar, combine olive oil, lemon juice, salt, and pepper. Whisk or shake well until emulsified.

  • 6

    Drizzle the citrus vinaigrette over the bowl and toss lightly to combine all ingredients.

  • 7

    Serve immediately and enjoy the crunchy, zesty flavors of your healthy bowl.

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, nutrient-packed bowl that combines tender kale, zesty citrus, crunchy roasted chickpeas, and lean grilled chicken, all accented with a creamy hint of avocado. Enjoy a refreshing medley of textures and flavors in every bite.

NUTRITION

575kcal
Protein
42.5g
Fat
20.6g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (134g)

1/4 medium Avocado (50g)

1/2 cup cooked Quinoa (92g)

1/2 cup Roasted Chickpeas (82g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Wash and thoroughly dry the kale, then tear into bite-sized pieces and place in a large bowl.

  • 2

    Add the cooked quinoa and roasted chickpeas to the kale.

  • 3

    Dice the avocado into small cubes and gently fold into the bowl.

  • 4

    Slice the grilled chicken breast into strips and arrange atop the vegetables and grains.

  • 5

    In a small bowl or jar, combine olive oil, lemon juice, salt, and pepper. Whisk or shake well until emulsified.

  • 6

    Drizzle the citrus vinaigrette over the bowl and toss lightly to combine all ingredients.

  • 7

    Serve immediately and enjoy the crunchy, zesty flavors of your healthy bowl.