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 featuring tender kale, creamy avocado, and protein-packed grilled chicken, accented by the crunch of roasted almonds and chickpeas. A zesty citrus vinaigrette ties everything together, making for a fresh, satisfying meal that's as nutritious as it is delicious.

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NUTRITION

534kcal
Protein
40.5g
Fat
27.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/2 medium Avocado (68g)

3 oz Grilled Chicken Breast (85g)

1/2 cup Roasted Chickpeas (82g)

10 Roasted Almonds (14g)

1 tbsp Lemon Juice (15g)

1 tsp Extra Virgin Olive Oil (4.5g)

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PREPARATION

  • 1

    Begin by preparing the kale: rinse thoroughly, remove tough stems, and chop into bite-sized pieces.

  • 2

    In a large bowl, add the chopped kale as the base.

  • 3

    Slice the avocado in half, remove the pit, and scoop out approximately half of it. Dice lightly and add to the bowl.

  • 4

    Slice the grilled chicken breast into strips or bite-sized pieces and place over the kale.

  • 5

    Add the roasted chickpeas and roasted almonds to introduce a satisfying crunch.

  • 6

    In a small jar or bowl, combine the lemon juice and extra virgin olive oil. Shake or whisk until well blended. Season with a pinch of salt and pepper if desired.

  • 7

    Drizzle the citrus vinaigrette evenly over the bowl, then toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy your nutrient-packed, crunchy avocado kale bowl with citrus vinaigrette.

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 featuring tender kale, creamy avocado, and protein-packed grilled chicken, accented by the crunch of roasted almonds and chickpeas. A zesty citrus vinaigrette ties everything together, making for a fresh, satisfying meal that's as nutritious as it is delicious.

NUTRITION

534kcal
Protein
40.5g
Fat
27.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/2 medium Avocado (68g)

3 oz Grilled Chicken Breast (85g)

1/2 cup Roasted Chickpeas (82g)

10 Roasted Almonds (14g)

1 tbsp Lemon Juice (15g)

1 tsp Extra Virgin Olive Oil (4.5g)

PREPARATION

  • 1

    Begin by preparing the kale: rinse thoroughly, remove tough stems, and chop into bite-sized pieces.

  • 2

    In a large bowl, add the chopped kale as the base.

  • 3

    Slice the avocado in half, remove the pit, and scoop out approximately half of it. Dice lightly and add to the bowl.

  • 4

    Slice the grilled chicken breast into strips or bite-sized pieces and place over the kale.

  • 5

    Add the roasted chickpeas and roasted almonds to introduce a satisfying crunch.

  • 6

    In a small jar or bowl, combine the lemon juice and extra virgin olive oil. Shake or whisk until well blended. Season with a pinch of salt and pepper if desired.

  • 7

    Drizzle the citrus vinaigrette evenly over the bowl, then toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy your nutrient-packed, crunchy avocado kale bowl with citrus vinaigrette.