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 bowl featuring hearty kale, creamy avocado, protein-packed grilled chicken, and crispy roasted almonds, all tossed in a zesty citrus vinaigrette for a refreshing twist. This balanced bowl offers a delightful mix of textures and flavors that make each bite satisfying and energizing.

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NUTRITION

580kcal
Protein
40.3g
Fat
31.7g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale

1/2 Avocado

3 ounces Grilled Chicken Breast

1/2 cup Cooked Chickpeas

1/8 cup Roasted Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Citrus Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Wash and thoroughly dry the kale. Remove any thick stems and tear the leaves into bite-sized pieces.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, fresh citrus juice, salt, and pepper to create the vinaigrette.

  • 3

    Place the kale in a large mixing bowl. Drizzle half of the vinaigrette over the kale and gently massage the leaves with your hands to soften them.

  • 4

    Add the sliced avocado (cut in half, pitted, and sliced), cooked chickpeas, and roasted almonds into the bowl.

  • 5

    Thinly slice or dice the grilled chicken breast and add it to the bowl.

  • 6

    Pour the remaining vinaigrette over the top and toss gently to combine all ingredients evenly.

  • 7

    Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy!

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 bowl featuring hearty kale, creamy avocado, protein-packed grilled chicken, and crispy roasted almonds, all tossed in a zesty citrus vinaigrette for a refreshing twist. This balanced bowl offers a delightful mix of textures and flavors that make each bite satisfying and energizing.

NUTRITION

580kcal
Protein
40.3g
Fat
31.7g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale

1/2 Avocado

3 ounces Grilled Chicken Breast

1/2 cup Cooked Chickpeas

1/8 cup Roasted Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Citrus Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Wash and thoroughly dry the kale. Remove any thick stems and tear the leaves into bite-sized pieces.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, fresh citrus juice, salt, and pepper to create the vinaigrette.

  • 3

    Place the kale in a large mixing bowl. Drizzle half of the vinaigrette over the kale and gently massage the leaves with your hands to soften them.

  • 4

    Add the sliced avocado (cut in half, pitted, and sliced), cooked chickpeas, and roasted almonds into the bowl.

  • 5

    Thinly slice or dice the grilled chicken breast and add it to the bowl.

  • 6

    Pour the remaining vinaigrette over the top and toss gently to combine all ingredients evenly.

  • 7

    Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy!