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 vibrant bowl featuring tender kale, creamy avocado, hearty chickpeas, and succulent grilled chicken, all tossed with fluffy quinoa and crisp red bell pepper, then drizzled with a zesty citrus vinaigrette. Each bite offers a perfect balance of textures and fresh, tangy flavors that delight the senses.

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NUTRITION

475kcal
Protein
37.8g
Fat
17.9g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/4 medium Avocado (50g)

1/2 cup canned Chickpeas, drained (82g)

3 ounces Chicken Breast, grilled (85g)

1/4 cup cooked Quinoa (43g)

1/4 cup sliced Red Bell Pepper (30g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

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PREPARATION

  • 1

    Wash and chop the kale, massaging it lightly to soften the leaves.

  • 2

    Dice the avocado into cubes and slice the red bell pepper into thin strips.

  • 3

    Rinse and drain the chickpeas, and if desired, lightly season and roast them for extra crunch.

  • 4

    Grill or pan-sear the chicken breast until fully cooked, then slice into bite-sized pieces.

  • 5

    Prepare quinoa according to package instructions if not pre-cooked.

  • 6

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, and a pinch of salt to create the citrus vinaigrette.

  • 7

    In a large bowl, combine kale, avocado, chickpeas, quinoa, red bell pepper, and chicken slices.

  • 8

    Drizzle the citrus vinaigrette over the bowl and toss gently to ensure all ingredients are evenly coated.

  • 9

    Serve immediately and enjoy your healthy, crunchy bowl!

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 vibrant bowl featuring tender kale, creamy avocado, hearty chickpeas, and succulent grilled chicken, all tossed with fluffy quinoa and crisp red bell pepper, then drizzled with a zesty citrus vinaigrette. Each bite offers a perfect balance of textures and fresh, tangy flavors that delight the senses.

NUTRITION

475kcal
Protein
37.8g
Fat
17.9g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/4 medium Avocado (50g)

1/2 cup canned Chickpeas, drained (82g)

3 ounces Chicken Breast, grilled (85g)

1/4 cup cooked Quinoa (43g)

1/4 cup sliced Red Bell Pepper (30g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

PREPARATION

  • 1

    Wash and chop the kale, massaging it lightly to soften the leaves.

  • 2

    Dice the avocado into cubes and slice the red bell pepper into thin strips.

  • 3

    Rinse and drain the chickpeas, and if desired, lightly season and roast them for extra crunch.

  • 4

    Grill or pan-sear the chicken breast until fully cooked, then slice into bite-sized pieces.

  • 5

    Prepare quinoa according to package instructions if not pre-cooked.

  • 6

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, and a pinch of salt to create the citrus vinaigrette.

  • 7

    In a large bowl, combine kale, avocado, chickpeas, quinoa, red bell pepper, and chicken slices.

  • 8

    Drizzle the citrus vinaigrette over the bowl and toss gently to ensure all ingredients are evenly coated.

  • 9

    Serve immediately and enjoy your healthy, crunchy bowl!