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 that combines crisp kale, creamy avocado, and lean grilled chicken with a bright, citrusy vinaigrette. Enjoy a mix of textures from crunchy almonds and tender quinoa, perfectly balanced for a nutrient-packed meal.

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NUTRITION

507kcal
Protein
37g
Fat
24.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (134g)

1/2 Avocado (100g)

3 ounces Grilled Chicken Breast (85g)

1/4 cup Cooked Quinoa (43g)

1/2 medium Orange (60g)

10 grams Almonds

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PREPARATION

  • 1

    Begin by massaging the chopped kale with a pinch of salt to soften its texture.

  • 2

    Slice the avocado and gently toss it with the kale in a large bowl.

  • 3

    Dice the grilled chicken breast into bite-sized pieces and add over the greens.

  • 4

    Mix in the cooked quinoa for an extra layer of texture and mild nuttiness.

  • 5

    Peel and segment the orange, and sprinkle the segments over the bowl for a burst of citrus flavor.

  • 6

    Lightly crush the almonds and sprinkle them on top to add a satisfying crunch.

  • 7

    For the citrus vinaigrette, squeeze the juice from the orange segments into a small bowl, add a drizzle of olive oil, and whisk briefly. Drizzle over the bowl or serve on the side.

  • 8

    Toss everything gently, ensuring all ingredients are evenly coated, and serve immediately.

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 that combines crisp kale, creamy avocado, and lean grilled chicken with a bright, citrusy vinaigrette. Enjoy a mix of textures from crunchy almonds and tender quinoa, perfectly balanced for a nutrient-packed meal.

NUTRITION

507kcal
Protein
37g
Fat
24.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (134g)

1/2 Avocado (100g)

3 ounces Grilled Chicken Breast (85g)

1/4 cup Cooked Quinoa (43g)

1/2 medium Orange (60g)

10 grams Almonds

PREPARATION

  • 1

    Begin by massaging the chopped kale with a pinch of salt to soften its texture.

  • 2

    Slice the avocado and gently toss it with the kale in a large bowl.

  • 3

    Dice the grilled chicken breast into bite-sized pieces and add over the greens.

  • 4

    Mix in the cooked quinoa for an extra layer of texture and mild nuttiness.

  • 5

    Peel and segment the orange, and sprinkle the segments over the bowl for a burst of citrus flavor.

  • 6

    Lightly crush the almonds and sprinkle them on top to add a satisfying crunch.

  • 7

    For the citrus vinaigrette, squeeze the juice from the orange segments into a small bowl, add a drizzle of olive oil, and whisk briefly. Drizzle over the bowl or serve on the side.

  • 8

    Toss everything gently, ensuring all ingredients are evenly coated, and serve immediately.