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 and satisfying bowl featuring fresh kale, creamy avocado, and hearty roasted chickpeas topped with tender grilled chicken. The zesty citrus vinaigrette ties all the flavors together in a crisp, refreshing meal perfect for any time of day.

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NUTRITION

500kcal
Protein
38.3g
Fat
24.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/2 medium Avocado (100g)

1/2 cup Roasted Chickpeas (125g)

3 ounces Grilled Chicken Breast (85g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Extra Virgin Olive Oil (5g)

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PREPARATION

  • 1

    Massage the chopped kale with a pinch of salt to soften its texture.

  • 2

    Dice the avocado and add it to the kale.

  • 3

    Add the roasted chickpeas for crunch and extra protein.

  • 4

    Slice the grilled chicken breast into strips and layer on top of the greens.

  • 5

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

  • 6

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

  • 7

    Serve immediately and enjoy this fresh, crunchy bowl packed with flavor and balanced nutrition.

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 and satisfying bowl featuring fresh kale, creamy avocado, and hearty roasted chickpeas topped with tender grilled chicken. The zesty citrus vinaigrette ties all the flavors together in a crisp, refreshing meal perfect for any time of day.

NUTRITION

500kcal
Protein
38.3g
Fat
24.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/2 medium Avocado (100g)

1/2 cup Roasted Chickpeas (125g)

3 ounces Grilled Chicken Breast (85g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

    Massage the chopped kale with a pinch of salt to soften its texture.

  • 2

    Dice the avocado and add it to the kale.

  • 3

    Add the roasted chickpeas for crunch and extra protein.

  • 4

    Slice the grilled chicken breast into strips and layer on top of the greens.

  • 5

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

  • 6

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

  • 7

    Serve immediately and enjoy this fresh, crunchy bowl packed with flavor and balanced nutrition.