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 grilled chicken breast atop a bed of massaged kale, paired with creamy avocado and crunchy roasted chickpeas, all drizzled with a zesty citrus vinaigrette. This dish balances textures and flavors, offering a satisfying crunch with every bite.

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NUTRITION

421kcal
Protein
35.3g
Fat
22.5g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Avocado

1 cup chopped Kale

1/4 cup Roasted Chickpeas

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper and grill over medium heat until fully cooked, about 5-7 minutes per side. Once cooked, slice into strips.

  • 2

    While the chicken is grilling, massage the chopped kale with a pinch of salt to soften the leaves.

  • 3

    Dice the avocado and toss it with the roasted chickpeas in a large bowl with the kale.

  • 4

    Prepare the citrus vinaigrette by whisking together the lemon juice, olive oil, salt, and pepper.

  • 5

    Assemble the bowl by layering the massaged kale, avocado, and chickpeas, then top with sliced grilled chicken.

  • 6

    Drizzle the citrus vinaigrette over the bowl and toss gently to combine all the flavors evenly 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

A vibrant bowl featuring tender grilled chicken breast atop a bed of massaged kale, paired with creamy avocado and crunchy roasted chickpeas, all drizzled with a zesty citrus vinaigrette. This dish balances textures and flavors, offering a satisfying crunch with every bite.

NUTRITION

421kcal
Protein
35.3g
Fat
22.5g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Avocado

1 cup chopped Kale

1/4 cup Roasted Chickpeas

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper and grill over medium heat until fully cooked, about 5-7 minutes per side. Once cooked, slice into strips.

  • 2

    While the chicken is grilling, massage the chopped kale with a pinch of salt to soften the leaves.

  • 3

    Dice the avocado and toss it with the roasted chickpeas in a large bowl with the kale.

  • 4

    Prepare the citrus vinaigrette by whisking together the lemon juice, olive oil, salt, and pepper.

  • 5

    Assemble the bowl by layering the massaged kale, avocado, and chickpeas, then top with sliced grilled chicken.

  • 6

    Drizzle the citrus vinaigrette over the bowl and toss gently to combine all the flavors evenly before serving.