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 packed with a satisfying crunch and zesty citrus flavor. Tender grilled chicken pairs perfectly with a mix of roasted chickpeas, edamame, fresh kale, creamy avocado, and crisp radishes, all tossed in a light citrus vinaigrette that brightens every bite.

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NUTRITION

581kcal
Protein
45.6g
Fat
28.6g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

0.5 cup Roasted Chickpeas

0.5 cup Shelled Edamame

2 cups Chopped Kale

1/2 Avocado

2 small Red Radishes

1 tbsp Lemon Juice

0.5 tsp Olive Oil

Salt & Pepper to taste

Pinch Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F if you plan to roast the chickpeas. Rinse and drain a can of chickpeas, pat dry, toss with a little olive oil, salt, pepper, and garlic powder, then roast on a baking sheet for 20-25 minutes until crunchy.

  • 2

    Meanwhile, season a 3 oz chicken breast with salt, pepper, and garlic powder. Grill the chicken until fully cooked and let it rest before slicing it into strips.

  • 3

    Wash and chop the kale into bite-sized pieces. Massage the kale with a tiny pinch of salt to soften it if desired.

  • 4

    Halve the avocado and slice it into cubes. Thinly slice the red radishes for an extra crunch.

  • 5

    In a small bowl, whisk together lemon juice, 0.5 tsp olive oil, a pinch of garlic powder, and a dash of salt and pepper to create the citrus vinaigrette.

  • 6

    Assemble your bowl by combining the massaged kale, roasted chickpeas, shelled edamame, avocado, radish slices, and grilled chicken.

  • 7

    Drizzle the citrus vinaigrette over the bowl. Toss gently to ensure every ingredient is lightly coated, and 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 packed with a satisfying crunch and zesty citrus flavor. Tender grilled chicken pairs perfectly with a mix of roasted chickpeas, edamame, fresh kale, creamy avocado, and crisp radishes, all tossed in a light citrus vinaigrette that brightens every bite.

NUTRITION

581kcal
Protein
45.6g
Fat
28.6g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

0.5 cup Roasted Chickpeas

0.5 cup Shelled Edamame

2 cups Chopped Kale

1/2 Avocado

2 small Red Radishes

1 tbsp Lemon Juice

0.5 tsp Olive Oil

Salt & Pepper to taste

Pinch Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F if you plan to roast the chickpeas. Rinse and drain a can of chickpeas, pat dry, toss with a little olive oil, salt, pepper, and garlic powder, then roast on a baking sheet for 20-25 minutes until crunchy.

  • 2

    Meanwhile, season a 3 oz chicken breast with salt, pepper, and garlic powder. Grill the chicken until fully cooked and let it rest before slicing it into strips.

  • 3

    Wash and chop the kale into bite-sized pieces. Massage the kale with a tiny pinch of salt to soften it if desired.

  • 4

    Halve the avocado and slice it into cubes. Thinly slice the red radishes for an extra crunch.

  • 5

    In a small bowl, whisk together lemon juice, 0.5 tsp olive oil, a pinch of garlic powder, and a dash of salt and pepper to create the citrus vinaigrette.

  • 6

    Assemble your bowl by combining the massaged kale, roasted chickpeas, shelled edamame, avocado, radish slices, and grilled chicken.

  • 7

    Drizzle the citrus vinaigrette over the bowl. Toss gently to ensure every ingredient is lightly coated, and serve immediately.