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 nutrient-packed kale, creamy avocado, and crunchy roasted chickpeas paired with succulent grilled chicken, all drizzled with a bright and tangy citrus vinaigrette. Each bite delivers a satisfying mix of textures and flavors, perfect for a clean and energizing meal.

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NUTRITION

551kcal
Protein
44.7g
Fat
27.9g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped kale (67g)

1 half medium avocado (100g)

1/3 cup roasted chickpeas (55g)

4 ounces grilled chicken breast (113g)

1/2 medium red bell pepper (45g)

1/2 tablespoon olive oil (7g)

1 tablespoon lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Begin by preheating your grill or grill pan for the chicken. Season the chicken breast with salt and pepper, and grill for about 6-7 minutes per side until fully cooked. Once done, let it rest and then slice it into strips.

  • 2

    While the chicken is grilling, prepare the kale by washing and chopping it into bite-sized pieces. If desired, massage the kale with a pinch of salt to soften the leaves.

  • 3

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

  • 4

    Assemble your bowl by placing the chopped kale as the base. Top with sliced avocado, roasted chickpeas, and red bell pepper slices.

  • 5

    Layer the sliced grilled chicken over the vegetables and drizzle the citrus vinaigrette evenly over the bowl.

  • 6

    Toss gently to combine all the flavors and enjoy a crunchy, refreshing, and protein-packed meal.

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 nutrient-packed kale, creamy avocado, and crunchy roasted chickpeas paired with succulent grilled chicken, all drizzled with a bright and tangy citrus vinaigrette. Each bite delivers a satisfying mix of textures and flavors, perfect for a clean and energizing meal.

NUTRITION

551kcal
Protein
44.7g
Fat
27.9g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped kale (67g)

1 half medium avocado (100g)

1/3 cup roasted chickpeas (55g)

4 ounces grilled chicken breast (113g)

1/2 medium red bell pepper (45g)

1/2 tablespoon olive oil (7g)

1 tablespoon lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Begin by preheating your grill or grill pan for the chicken. Season the chicken breast with salt and pepper, and grill for about 6-7 minutes per side until fully cooked. Once done, let it rest and then slice it into strips.

  • 2

    While the chicken is grilling, prepare the kale by washing and chopping it into bite-sized pieces. If desired, massage the kale with a pinch of salt to soften the leaves.

  • 3

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

  • 4

    Assemble your bowl by placing the chopped kale as the base. Top with sliced avocado, roasted chickpeas, and red bell pepper slices.

  • 5

    Layer the sliced grilled chicken over the vegetables and drizzle the citrus vinaigrette evenly over the bowl.

  • 6

    Toss gently to combine all the flavors and enjoy a crunchy, refreshing, and protein-packed meal.