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 refreshing and filling bowl featuring tender grilled chicken, perfectly roasted crunchy chickpeas, and creamy avocado nestled atop a bed of massage-soft kale. Finished with a bright, citrus vinaigrette, this dish delivers texture, vibrant flavors, and a satisfying nutrient boost.

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NUTRITION

532kcal
Protein
38.8g
Fat
26.9g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 cups chopped Kale

1/4 medium Avocado (quartered)

1/2 cup Chickpeas (for roasting)

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Lemon Juice

Spices (salt, pepper, paprika)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse the chickpeas, then toss them with a little olive oil, salt, pepper, and paprika. Spread them on a baking sheet and roast for about 20 minutes until they become crunchy.

  • 2

    While the chickpeas roast, season the chicken breast with salt, pepper, and a pinch of paprika. Grill or pan-sear the chicken over medium heat until fully cooked (about 6-7 minutes per side depending on thickness). Once cooked, let it rest and then slice into strips.

  • 3

    In a large bowl, place the chopped kale. Drizzle with lemon juice and a fraction of the olive oil, then massage the kale with your hands for about 2 minutes to soften the leaves and enhance flavor.

  • 4

    Add the sliced chicken, roasted chickpeas, and quartered avocado to the bowl with kale.

  • 5

    Drizzle the remaining olive oil over the bowl along with additional lemon juice if desired. Toss everything gently to combine.

  • 6

    Serve immediately and enjoy your crunchy, nutrient-packed bowl.

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 refreshing and filling bowl featuring tender grilled chicken, perfectly roasted crunchy chickpeas, and creamy avocado nestled atop a bed of massage-soft kale. Finished with a bright, citrus vinaigrette, this dish delivers texture, vibrant flavors, and a satisfying nutrient boost.

NUTRITION

532kcal
Protein
38.8g
Fat
26.9g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 cups chopped Kale

1/4 medium Avocado (quartered)

1/2 cup Chickpeas (for roasting)

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Lemon Juice

Spices (salt, pepper, paprika)

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse the chickpeas, then toss them with a little olive oil, salt, pepper, and paprika. Spread them on a baking sheet and roast for about 20 minutes until they become crunchy.

  • 2

    While the chickpeas roast, season the chicken breast with salt, pepper, and a pinch of paprika. Grill or pan-sear the chicken over medium heat until fully cooked (about 6-7 minutes per side depending on thickness). Once cooked, let it rest and then slice into strips.

  • 3

    In a large bowl, place the chopped kale. Drizzle with lemon juice and a fraction of the olive oil, then massage the kale with your hands for about 2 minutes to soften the leaves and enhance flavor.

  • 4

    Add the sliced chicken, roasted chickpeas, and quartered avocado to the bowl with kale.

  • 5

    Drizzle the remaining olive oil over the bowl along with additional lemon juice if desired. Toss everything gently to combine.

  • 6

    Serve immediately and enjoy your crunchy, nutrient-packed bowl.