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 vibrant bowl that balances tender, nutrient-packed kale with creamy avocado, hearty grilled chicken, and crunchy roasted chickpeas topped with toasted pumpkin seeds. The zesty citrus vinaigrette ties everything together, offering a refreshing burst of lemon and a hint of olive oil.

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NUTRITION

498kcal
Protein
40g
Fat
24.2g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1 half medium Avocado (68g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup Roasted Chickpeas (82g)

1 tablespoon Toasted Pumpkin Seeds (9g)

1 teaspoon Extra Virgin Olive Oil (5g)

1 tablespoon Fresh Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the chopped kale, sliced avocado, roasted chickpeas, and toasted pumpkin seeds.

  • 3

    Slice the grilled chicken breast into bite-sized strips and add to the bowl.

  • 4

    Drizzle the citrus vinaigrette evenly over the ingredients.

  • 5

    Toss the bowl gently to ensure all components are well-coated with the dressing.

  • 6

    Serve immediately and enjoy this nutritious and crunchy 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 vibrant bowl that balances tender, nutrient-packed kale with creamy avocado, hearty grilled chicken, and crunchy roasted chickpeas topped with toasted pumpkin seeds. The zesty citrus vinaigrette ties everything together, offering a refreshing burst of lemon and a hint of olive oil.

NUTRITION

498kcal
Protein
40g
Fat
24.2g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1 half medium Avocado (68g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup Roasted Chickpeas (82g)

1 tablespoon Toasted Pumpkin Seeds (9g)

1 teaspoon Extra Virgin Olive Oil (5g)

1 tablespoon Fresh Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the chopped kale, sliced avocado, roasted chickpeas, and toasted pumpkin seeds.

  • 3

    Slice the grilled chicken breast into bite-sized strips and add to the bowl.

  • 4

    Drizzle the citrus vinaigrette evenly over the ingredients.

  • 5

    Toss the bowl gently to ensure all components are well-coated with the dressing.

  • 6

    Serve immediately and enjoy this nutritious and crunchy bowl.