YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant, satisfying bowl featuring tender grilled chicken breast, nutrient-packed kale, creamy avocado, and hearty chickpeas, all elevated by a bright, tangy citrus vinaigrette and finished with a crunchy almond sprinkle. The flavors and textures blend seamlessly for a meal that energizes and delights any time of day.
INGREDIENTS
3 ounces Grilled Chicken Breast
1 cup chopped Kale
1/4 Avocado
1/2 cup drained Chickpeas
1/2 ounce Sliced Almonds
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Prepare the grilled chicken breast in advance or grill it fresh by seasoning with salt and pepper and cooking until the internal temperature reaches 165°F.
In a large bowl, add chopped kale. Massage it lightly with a pinch of salt to soften the leaves.
Dice the avocado into cubes and add to the bowl along with the drained chickpeas.
Slice the grilled chicken into bite-sized pieces and incorporate into the mix.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the citrus vinaigrette.
Pour the vinaigrette over the salad and toss gently until all ingredients are well coated.
Top the bowl with sliced almonds for an added crunch and serve immediately.