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 refreshing and crunchy bowl featuring nutrient-packed kale, creamy avocado, crispy roasted chickpeas, and lean grilled chicken, all tossed in a zesty citrus vinaigrette. Perfect for a satisfying meal that balances protein and vibrant flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

540kcal
Protein
37.5g
Fat
29.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

1/2 medium Avocado (75g)

1/2 cup roasted Chickpeas (82g)

3 oz grilled Chicken Breast (85g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, then pat dry. Toss them lightly in a small drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    While the chickpeas are roasting, heat a grill pan or outdoor grill over medium-high heat. Season the chicken breast with salt, pepper, and your favorite herbs, then grill for about 5-6 minutes per side until fully cooked and juices run clear.

  • 3

    In the meantime, wash and chop the kale into bite-sized pieces. Place it in a large bowl.

  • 4

    Slice or cube the avocado and add it to the bowl along with the roasted chickpeas once they are ready.

  • 5

    Prepare the citrus vinaigrette by combining lemon juice with the remaining olive oil, and add a pinch of salt and pepper.

  • 6

    Slice the grilled chicken into strips and add to the bowl. Drizzle the vinaigrette over the ingredients and toss everything gently to combine.

  • 7

    Serve immediately and enjoy a crunchy, zesty meal that's both nutritious and satisfying.

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 refreshing and crunchy bowl featuring nutrient-packed kale, creamy avocado, crispy roasted chickpeas, and lean grilled chicken, all tossed in a zesty citrus vinaigrette. Perfect for a satisfying meal that balances protein and vibrant flavors.

NUTRITION

540kcal
Protein
37.5g
Fat
29.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

1/2 medium Avocado (75g)

1/2 cup roasted Chickpeas (82g)

3 oz grilled Chicken Breast (85g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, then pat dry. Toss them lightly in a small drizzle of olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    While the chickpeas are roasting, heat a grill pan or outdoor grill over medium-high heat. Season the chicken breast with salt, pepper, and your favorite herbs, then grill for about 5-6 minutes per side until fully cooked and juices run clear.

  • 3

    In the meantime, wash and chop the kale into bite-sized pieces. Place it in a large bowl.

  • 4

    Slice or cube the avocado and add it to the bowl along with the roasted chickpeas once they are ready.

  • 5

    Prepare the citrus vinaigrette by combining lemon juice with the remaining olive oil, and add a pinch of salt and pepper.

  • 6

    Slice the grilled chicken into strips and add to the bowl. Drizzle the vinaigrette over the ingredients and toss everything gently to combine.

  • 7

    Serve immediately and enjoy a crunchy, zesty meal that's both nutritious and satisfying.