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 a vibrant bowl featuring tender kale, savory grilled chicken, toasted chickpeas, and a hint of creaminess from avocado, all complemented by a zesty citrus vinaigrette. The textures range from crunchy to smooth, offering a refreshing and satisfying meal for any time of day.

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NUTRITION

478kcal
Protein
36.8g
Fat
22.5g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

2 cups chopped Kale

1/4 medium Avocado

~7g Sliced Almonds (about 1/16 cup)

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for approximately 5-6 minutes on each side until fully cooked. Let it rest and then slice into strips.

  • 3

    In a small bowl, combine extra virgin olive oil, lemon juice, salt, and pepper to create the citrus vinaigrette.

  • 4

    In a large bowl, add chopped kale. Drizzle a small amount of the vinaigrette over the kale and massage it gently to soften the leaves.

  • 5

    Add the grilled chicken, drained chickpeas, avocado chunks, and sliced almonds to the kale.

  • 6

    Toss everything gently to combine, and drizzle the remaining vinaigrette over the top.

  • 7

    Serve immediately and enjoy the mix of textures and flavors.

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 a vibrant bowl featuring tender kale, savory grilled chicken, toasted chickpeas, and a hint of creaminess from avocado, all complemented by a zesty citrus vinaigrette. The textures range from crunchy to smooth, offering a refreshing and satisfying meal for any time of day.

NUTRITION

478kcal
Protein
36.8g
Fat
22.5g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

2 cups chopped Kale

1/4 medium Avocado

~7g Sliced Almonds (about 1/16 cup)

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for approximately 5-6 minutes on each side until fully cooked. Let it rest and then slice into strips.

  • 3

    In a small bowl, combine extra virgin olive oil, lemon juice, salt, and pepper to create the citrus vinaigrette.

  • 4

    In a large bowl, add chopped kale. Drizzle a small amount of the vinaigrette over the kale and massage it gently to soften the leaves.

  • 5

    Add the grilled chicken, drained chickpeas, avocado chunks, and sliced almonds to the kale.

  • 6

    Toss everything gently to combine, and drizzle the remaining vinaigrette over the top.

  • 7

    Serve immediately and enjoy the mix of textures and flavors.