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 hearty kale, creamy avocado, crispy roasted chickpeas, and tender grilled chicken, all brought together by a zesty citrus vinaigrette. This bowl offers a delightful combination of textures and flavors – from the crunch of roasted chickpeas to the refreshing tang of lemon – balanced with a satisfying protein boost perfect for a wholesome lunch.

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NUTRITION

558kcal
Protein
46.5g
Fat
26.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/2 medium Avocado (100g)

4 ounces Grilled Chicken Breast (113g)

1/2 cup Roasted Chickpeas (82g)

1 tbsp Lemon Juice

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Prepare the kale by rinsing and massaging with a pinch of salt to soften the leaves.

  • 2

    In a bowl, combine the roasted chickpeas and chopped kale.

  • 3

    Slice the avocado into cubes and add to the bowl.

  • 4

    Slice the grilled chicken breast into bite-sized pieces and add to the mix.

  • 5

    In a small jar or bowl, whisk together lemon juice, olive oil, a pinch of salt, and black pepper to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette evenly over the bowl and toss gently to combine all ingredients.

  • 7

    Serve immediately and enjoy a delightful mix of crunchy, creamy, and zesty flavors.

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 hearty kale, creamy avocado, crispy roasted chickpeas, and tender grilled chicken, all brought together by a zesty citrus vinaigrette. This bowl offers a delightful combination of textures and flavors – from the crunch of roasted chickpeas to the refreshing tang of lemon – balanced with a satisfying protein boost perfect for a wholesome lunch.

NUTRITION

558kcal
Protein
46.5g
Fat
26.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/2 medium Avocado (100g)

4 ounces Grilled Chicken Breast (113g)

1/2 cup Roasted Chickpeas (82g)

1 tbsp Lemon Juice

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Prepare the kale by rinsing and massaging with a pinch of salt to soften the leaves.

  • 2

    In a bowl, combine the roasted chickpeas and chopped kale.

  • 3

    Slice the avocado into cubes and add to the bowl.

  • 4

    Slice the grilled chicken breast into bite-sized pieces and add to the mix.

  • 5

    In a small jar or bowl, whisk together lemon juice, olive oil, a pinch of salt, and black pepper to create the citrus vinaigrette.

  • 6

    Drizzle the vinaigrette evenly over the bowl and toss gently to combine all ingredients.

  • 7

    Serve immediately and enjoy a delightful mix of crunchy, creamy, and zesty flavors.