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 refreshing bowl featuring tender grilled chicken, creamy avocado, and crisp kale, tossed with crunchy roasted chickpeas and drizzled with a zesty citrus vinaigrette. Every bite delivers a delightful balance of textures and flavors, perfect for a nourishing meal any time of day.

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NUTRITION

479kcal
Protein
35.9g
Fat
24.7g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 half Avocado (~100g)

2 cups Kale (chopped)

2 tbsp Roasted Chickpeas

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    If not using pre-roasted chickpeas, preheat your oven to 400°F. Toss chickpeas with a pinch of garlic powder, salt, and pepper, then spread on a baking tray and roast for 15-20 minutes until crunchy.

  • 2

    Season the chicken breast lightly with salt, pepper, and garlic powder. Grill or pan-sear the chicken over medium heat until fully cooked, about 5-6 minutes per side, then slice into strips.

  • 3

    In a large bowl, add the chopped kale. Drizzle with olive oil and a squeeze of lemon juice, then massage the kale with your hands until it softens.

  • 4

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

  • 5

    Drizzle the remaining lemon juice over the bowl, season with salt and pepper, and gently toss all ingredients to combine.

  • 6

    Serve immediately and enjoy this nourishing, crunchy bowl at breakfast, lunch, or dinner.

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 refreshing bowl featuring tender grilled chicken, creamy avocado, and crisp kale, tossed with crunchy roasted chickpeas and drizzled with a zesty citrus vinaigrette. Every bite delivers a delightful balance of textures and flavors, perfect for a nourishing meal any time of day.

NUTRITION

479kcal
Protein
35.9g
Fat
24.7g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 half Avocado (~100g)

2 cups Kale (chopped)

2 tbsp Roasted Chickpeas

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    If not using pre-roasted chickpeas, preheat your oven to 400°F. Toss chickpeas with a pinch of garlic powder, salt, and pepper, then spread on a baking tray and roast for 15-20 minutes until crunchy.

  • 2

    Season the chicken breast lightly with salt, pepper, and garlic powder. Grill or pan-sear the chicken over medium heat until fully cooked, about 5-6 minutes per side, then slice into strips.

  • 3

    In a large bowl, add the chopped kale. Drizzle with olive oil and a squeeze of lemon juice, then massage the kale with your hands until it softens.

  • 4

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

  • 5

    Drizzle the remaining lemon juice over the bowl, season with salt and pepper, and gently toss all ingredients to combine.

  • 6

    Serve immediately and enjoy this nourishing, crunchy bowl at breakfast, lunch, or dinner.