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 refreshing and vibrant bowl featuring tender grilled chicken tucked over massaged kale, creamy avocado, and a delightful crunch from slivered almonds, all tossed in a zesty citrus vinaigrette. This bowl offers a perfect balance of textures and flavors, making it an ideal choice for a nourishing meal.

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NUTRITION

389kcal
Protein
40.1g
Fat
20.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Kale

1/4 Avocado

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F. Once done, slice into bite-sized strips.

  • 3

    Meanwhile, place the kale in a large bowl. Drizzle with lemon juice and olive oil, and gently massage the leaves to soften the texture.

  • 4

    Dice the avocado into cubes and add to the kale along with the slivered almonds.

  • 5

    Top the kale mixture with the grilled chicken slices. Season with additional salt and pepper if desired.

  • 6

    Toss the bowl gently to ensure all ingredients are evenly coated with the citrus dressing. Serve immediately.

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 refreshing and vibrant bowl featuring tender grilled chicken tucked over massaged kale, creamy avocado, and a delightful crunch from slivered almonds, all tossed in a zesty citrus vinaigrette. This bowl offers a perfect balance of textures and flavors, making it an ideal choice for a nourishing meal.

NUTRITION

389kcal
Protein
40.1g
Fat
20.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Kale

1/4 Avocado

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F. Once done, slice into bite-sized strips.

  • 3

    Meanwhile, place the kale in a large bowl. Drizzle with lemon juice and olive oil, and gently massage the leaves to soften the texture.

  • 4

    Dice the avocado into cubes and add to the kale along with the slivered almonds.

  • 5

    Top the kale mixture with the grilled chicken slices. Season with additional salt and pepper if desired.

  • 6

    Toss the bowl gently to ensure all ingredients are evenly coated with the citrus dressing. Serve immediately.