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 tender grilled chicken atop a bed of fresh, crisp kale, accented by creamy avocado slices, crunchy roasted chickpeas, and a sprinkle of pumpkin seeds. Drizzled generously with a tangy citrus vinaigrette, every bite is a perfect balance of savory, crunchy, and refreshing flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

480kcal
Protein
36.8g
Fat
25.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 cups Kale

1/2 Avocado

1/4 cup Roasted Chickpeas

1 tablespoon Pumpkin Seeds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Honey

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt and black pepper. Grill over medium heat until fully cooked (about 4-5 minutes per side). Once cooked, let it rest and then slice into strips.

  • 2

    Preheat your oven to 400°F. Rinse and drain a can of chickpeas (or use pre-cooked chickpeas), then pat them dry. Toss the chickpeas lightly with a touch of olive oil, salt, and pepper, and roast on a baking sheet for about 20 minutes until crispy.

  • 3

    In a large bowl, massage the kale with a small drizzle of olive oil and a pinch of salt to soften its texture.

  • 4

    Prepare the citrus vinaigrette by whisking together olive oil, lemon juice, honey, salt, and black pepper in a small bowl.

  • 5

    Assemble the bowl by layering the massaged kale, sliced grilled chicken, avocado chunks, roasted chickpeas, and a sprinkle of pumpkin seeds.

  • 6

    Drizzle the citrus vinaigrette over the bowl and gently toss if desired. Serve immediately.

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 tender grilled chicken atop a bed of fresh, crisp kale, accented by creamy avocado slices, crunchy roasted chickpeas, and a sprinkle of pumpkin seeds. Drizzled generously with a tangy citrus vinaigrette, every bite is a perfect balance of savory, crunchy, and refreshing flavors.

NUTRITION

480kcal
Protein
36.8g
Fat
25.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 cups Kale

1/2 Avocado

1/4 cup Roasted Chickpeas

1 tablespoon Pumpkin Seeds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Honey

Salt & Black Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and black pepper. Grill over medium heat until fully cooked (about 4-5 minutes per side). Once cooked, let it rest and then slice into strips.

  • 2

    Preheat your oven to 400°F. Rinse and drain a can of chickpeas (or use pre-cooked chickpeas), then pat them dry. Toss the chickpeas lightly with a touch of olive oil, salt, and pepper, and roast on a baking sheet for about 20 minutes until crispy.

  • 3

    In a large bowl, massage the kale with a small drizzle of olive oil and a pinch of salt to soften its texture.

  • 4

    Prepare the citrus vinaigrette by whisking together olive oil, lemon juice, honey, salt, and black pepper in a small bowl.

  • 5

    Assemble the bowl by layering the massaged kale, sliced grilled chicken, avocado chunks, roasted chickpeas, and a sprinkle of pumpkin seeds.

  • 6

    Drizzle the citrus vinaigrette over the bowl and gently toss if desired. Serve immediately.