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

A vibrant bowl featuring tender kale and rich avocado paired with lean grilled chicken and roasted chickpeas for a satisfying crunch. Finished with a zesty, citrus vinaigrette and toasted almonds for an extra burst of flavor, this dish delivers a delightful mix of textures and fresh, tangy notes perfect for a balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

441kcal
Protein
35.3g
Fat
22.7g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

2 cups kale

3 oz grilled chicken breast

1/2 medium avocado

1/4 cup roasted chickpeas

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp toasted almonds

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Wash and thoroughly dry the kale. Tear into bite-sized pieces and place in a large bowl.

  • 2

    Warm the grilled chicken breast slightly if needed, then slice it into strips.

  • 3

    Cut the avocado in half, remove the pit, and scoop out half of it. Dice into cubes.

  • 4

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

  • 5

    Add the grilled chicken, avocado, and roasted chickpeas to the kale bowl.

  • 6

    Drizzle the citrus vinaigrette evenly over the ingredients and toss gently to combine.

  • 7

    Sprinkle toasted almonds on top for an added crunchy texture.

  • 8

    Serve immediately and enjoy this fresh, protein-packed, and balanced meal.

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

A vibrant bowl featuring tender kale and rich avocado paired with lean grilled chicken and roasted chickpeas for a satisfying crunch. Finished with a zesty, citrus vinaigrette and toasted almonds for an extra burst of flavor, this dish delivers a delightful mix of textures and fresh, tangy notes perfect for a balanced meal.

NUTRITION

441kcal
Protein
35.3g
Fat
22.7g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

2 cups kale

3 oz grilled chicken breast

1/2 medium avocado

1/4 cup roasted chickpeas

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp toasted almonds

Salt & Pepper to taste

PREPARATION

  • 1

    Wash and thoroughly dry the kale. Tear into bite-sized pieces and place in a large bowl.

  • 2

    Warm the grilled chicken breast slightly if needed, then slice it into strips.

  • 3

    Cut the avocado in half, remove the pit, and scoop out half of it. Dice into cubes.

  • 4

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

  • 5

    Add the grilled chicken, avocado, and roasted chickpeas to the kale bowl.

  • 6

    Drizzle the citrus vinaigrette evenly over the ingredients and toss gently to combine.

  • 7

    Sprinkle toasted almonds on top for an added crunchy texture.

  • 8

    Serve immediately and enjoy this fresh, protein-packed, and balanced meal.