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 nutrient-packed kale tossed with creamy avocado, hearty chickpeas, and fresh vegetables, all crowned with succulent grilled chicken and a zesty citrus vinaigrette. The combination of textures—from crunchy veggies to tender chicken—delivers a satisfying, flavorful meal perfect for any time of day.

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NUTRITION

540kcal
Protein
38.2g
Fat
24.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

1/2 Avocado (100g)

1/2 cup Chickpeas (82g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup shredded Carrot (55g)

3 ounces Grilled Chicken Breast (85g)

1 tbsp Lemon Juice (15g)

1 tsp Extra Virgin Olive Oil (5g)

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PREPARATION

  • 1

    Rinse and pat dry the kale, then massage it lightly with a pinch of salt to soften its texture.

  • 2

    Dice the red bell pepper and shred the carrot; slice the avocado in half, remove the pit, and scoop out half for a creamy addition.

  • 3

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

  • 4

    Combine the kale, diced red bell pepper, shredded carrot, and chickpeas in a large bowl.

  • 5

    Add the sliced avocado and the pre-cooked grilled chicken breast (sliced or chopped) to the bowl.

  • 6

    Drizzle the citrus vinaigrette over the assembled ingredients and toss gently to evenly coat everything.

  • 7

    Serve immediately to enjoy the contrasting textures of crunchy vegetables and tender chicken along with the fresh, zesty 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 nutrient-packed kale tossed with creamy avocado, hearty chickpeas, and fresh vegetables, all crowned with succulent grilled chicken and a zesty citrus vinaigrette. The combination of textures—from crunchy veggies to tender chicken—delivers a satisfying, flavorful meal perfect for any time of day.

NUTRITION

540kcal
Protein
38.2g
Fat
24.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

1/2 Avocado (100g)

1/2 cup Chickpeas (82g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup shredded Carrot (55g)

3 ounces Grilled Chicken Breast (85g)

1 tbsp Lemon Juice (15g)

1 tsp Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

    Rinse and pat dry the kale, then massage it lightly with a pinch of salt to soften its texture.

  • 2

    Dice the red bell pepper and shred the carrot; slice the avocado in half, remove the pit, and scoop out half for a creamy addition.

  • 3

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

  • 4

    Combine the kale, diced red bell pepper, shredded carrot, and chickpeas in a large bowl.

  • 5

    Add the sliced avocado and the pre-cooked grilled chicken breast (sliced or chopped) to the bowl.

  • 6

    Drizzle the citrus vinaigrette over the assembled ingredients and toss gently to evenly coat everything.

  • 7

    Serve immediately to enjoy the contrasting textures of crunchy vegetables and tender chicken along with the fresh, zesty flavors.