YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant bowl featuring tender grilled chicken atop a bed of crisp kale, creamy avocado, and juicy cherry tomatoes, all tossed in a zesty citrus vinaigrette that brings a delightful tang and crunch. Perfectly balanced in flavor and nutrients, this bowl is satisfying yet light, making it an ideal choice for a nourishing meal at any time of day.
INGREDIENTS
4 oz Grilled Chicken Breast
2 cups chopped Kale
1/2 Avocado
1 cup Cherry Tomatoes
1 tsp Olive Oil
1 tbsp Fresh Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat a grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.
Grill the chicken for about 6-7 minutes per side, or until fully cooked. Let it rest and then slice into strips.
In a large bowl, add the chopped kale. Massage the kale with a drizzle of olive oil and a pinch of salt to soften the leaves.
Add the halved avocado (sliced), cherry tomatoes, and the grilled chicken strips to the bowl.
In a small bowl, whisk together the fresh lemon juice, a touch more olive oil if desired, salt, and pepper to create the citrus vinaigrette.
Drizzle the vinaigrette over the bowl, toss all ingredients gently to combine, and serve immediately.