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 grilled chicken nestled atop fresh, crisp kale, complemented by creamy avocado and a sprinkle of roasted almonds for crunch. Finished with a zesty citrus vinaigrette, this dish offers a perfect balance of textures and bright, refreshing flavors that make it ideal for any meal of the day.

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NUTRITION

516kcal
Protein
42.7g
Fat
32.1g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup Chopped Kale

1/2 Avocado

2 tbsp Roasted Almonds

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side, or until fully cooked. Let it rest before slicing into strips.

  • 3

    In a large bowl, add the chopped kale. Drizzle with a little water and massage the leaves with your hands for 1-2 minutes to soften them.

  • 4

    Add the sliced grilled chicken, diced half avocado, and roasted almonds to the bowl.

  • 5

    In a small bowl, whisk together the lemon juice and extra virgin olive oil to make the citrus vinaigrette.

  • 6

    Pour the vinaigrette over the bowl and toss everything gently until well combined.

  • 7

    Serve immediately and enjoy a refreshing, nutrient-packed 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 grilled chicken nestled atop fresh, crisp kale, complemented by creamy avocado and a sprinkle of roasted almonds for crunch. Finished with a zesty citrus vinaigrette, this dish offers a perfect balance of textures and bright, refreshing flavors that make it ideal for any meal of the day.

NUTRITION

516kcal
Protein
42.7g
Fat
32.1g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup Chopped Kale

1/2 Avocado

2 tbsp Roasted Almonds

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side, or until fully cooked. Let it rest before slicing into strips.

  • 3

    In a large bowl, add the chopped kale. Drizzle with a little water and massage the leaves with your hands for 1-2 minutes to soften them.

  • 4

    Add the sliced grilled chicken, diced half avocado, and roasted almonds to the bowl.

  • 5

    In a small bowl, whisk together the lemon juice and extra virgin olive oil to make the citrus vinaigrette.

  • 6

    Pour the vinaigrette over the bowl and toss everything gently until well combined.

  • 7

    Serve immediately and enjoy a refreshing, nutrient-packed meal.