Name: Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast; 2 cups chopped Kale; 1/4 medium Avocado (quartered); 1/2 cup cooked Quinoa; 1 tbsp Chopped Almonds; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

Enjoy a vibrant bowl featuring tender grilled chicken, crisp kale, creamy avocado, and nutty quinoa all tossed in a zesty citrus vinaigrette. This bowl harmonizes fresh textures and flavors for a satisfying yet light meal.

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NUTRITION

Protein

34.4g

Fat

26.8g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 cups chopped Kale

1/4 medium Avocado (quartered)

1/2 cup cooked Quinoa

1 tbsp Chopped Almonds

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat a grill pan or outdoor grill over medium heat. Season the chicken breast lightly with salt and pepper.
2
Grill the chicken for about 6-7 minutes per side, or until fully cooked. Once cooked, let it rest and then slice thinly.
3
While the chicken is grilling, prepare the kale by massaging it with a pinch of salt to soften the leaves. Place the kale in a large bowl.
4
Add the cooked quinoa to the kale for extra crunch and nuttiness.
5
Dice the avocado into bite-sized pieces and add to the bowl.
6
In a small bowl, whisk together the extra virgin olive oil and lemon juice to form a citrus vinaigrette.
7
Pour the vinaigrette over the kale, quinoa, and avocado, tossing gently to coat all the ingredients.
8
Top the bowl with the grilled chicken slices and sprinkle chopped almonds over for added crunch.
9
Serve immediately and enjoy your crunchy, fresh, and zesty avocado kale bowl.