YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Enjoy a nutrient-packed bowl featuring fresh, tender kale paired with hearty quinoa, creamy avocado, crispy roasted chickpeas, and lean grilled chicken, all accented with a bright, tangy citrus vinaigrette for an extra burst of flavor.
INGREDIENTS
2 cups Kale, raw, chopped
1/2 cup Cooked Quinoa
1/4 fruit Avocado
1/4 cup Roasted Chickpeas
3 ounces Grilled Chicken Breast
1 serving Citrus Vinaigrette
PREPARATION
Wash and thoroughly dry the kale, then massage it with a drizzle of the citrus vinaigrette to soften the leaves.
Prepare the cooked quinoa if not already ready, fluffing it with a fork once cooked.
Dice the avocado into bite-size pieces.
Season and roast the chickpeas in the oven until crispy, or use pre-roasted chickpeas if available.
Grill the chicken breast until fully cooked, then slice it into strips or cubes.
Combine the kale, quinoa, avocado, roasted chickpeas, and grilled chicken in a large bowl.
Drizzle the remaining citrus vinaigrette over the bowl and gently toss to evenly coat all ingredients.
Serve immediately and enjoy your crunchy, fresh, protein-packed bowl.