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

Enjoy this vibrant bowl featuring tender kale, creamy avocado, and succulent grilled chicken breast tossed with a zesty citrus vinaigrette. The dish is elevated with crunchy red bell pepper slices and roasted almonds for texture, creating a balanced and refreshing meal perfect for a healthy dinner.

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NUTRITION

507kcal
Protein
43.2g
Fat
27.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped kale

1 half avocado

4 ounces grilled chicken breast

1/2 cup sliced red bell pepper

1 tablespoon sliced almonds

1 tablespoon lemon juice

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Prepare the kale by washing thoroughly and massaging with a pinch of salt to soften the leaves. Roughly chop into bite-sized pieces.

  • 2

    Slice the red bell pepper into thin strips and set aside.

  • 3

    Cube or slice the half avocado and gently toss with the kale.

  • 4

    Season and grill the 4 ounces of chicken breast until fully cooked and lightly charred. Once done, slice the chicken into strips.

  • 5

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

  • 6

    Assemble the bowl by combining the kale, avocado, red bell pepper slices, and grilled chicken. Drizzle the vinaigrette over the top.

  • 7

    Sprinkle the sliced almonds over the bowl for an added crunch. Toss gently to blend flavors before serving.

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

Enjoy this vibrant bowl featuring tender kale, creamy avocado, and succulent grilled chicken breast tossed with a zesty citrus vinaigrette. The dish is elevated with crunchy red bell pepper slices and roasted almonds for texture, creating a balanced and refreshing meal perfect for a healthy dinner.

NUTRITION

507kcal
Protein
43.2g
Fat
27.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped kale

1 half avocado

4 ounces grilled chicken breast

1/2 cup sliced red bell pepper

1 tablespoon sliced almonds

1 tablespoon lemon juice

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Prepare the kale by washing thoroughly and massaging with a pinch of salt to soften the leaves. Roughly chop into bite-sized pieces.

  • 2

    Slice the red bell pepper into thin strips and set aside.

  • 3

    Cube or slice the half avocado and gently toss with the kale.

  • 4

    Season and grill the 4 ounces of chicken breast until fully cooked and lightly charred. Once done, slice the chicken into strips.

  • 5

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

  • 6

    Assemble the bowl by combining the kale, avocado, red bell pepper slices, and grilled chicken. Drizzle the vinaigrette over the top.

  • 7

    Sprinkle the sliced almonds over the bowl for an added crunch. Toss gently to blend flavors before serving.