Crunchy Chopped Avocado Kale Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Chopped Avocado Kale Bowl

YOUR SOLIN GENERATED RECIPE

Crunchy Chopped Avocado Kale Bowl

Enjoy a bright and crunchy bowl featuring nutrient-packed kale, ripe avocado, lean grilled chicken, hearty chickpeas, and a scattering of toasted almonds. This bowl delivers a balanced mix of textures and flavors, elevated by a splash of tangy lemon juice and a dash of salt and pepper.

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NUTRITION

436kcal
Protein
35.4g
Fat
23.4g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (~67g)

1/2 Avocado (~100g)

3 ounces Grilled Chicken Breast (~85g)

1/4 cup Chickpeas (~40g)

1 tbsp Toasted Almonds (~8g)

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the kale by washing, drying, and roughly chopping it into bite-sized pieces.

  • 2

    Dice the avocado and set aside.

  • 3

    Grill the chicken breast seasoned lightly with salt and pepper until it is cooked through, then slice or chop into bite-sized pieces.

  • 4

    Drain and rinse the chickpeas if using canned, and lightly toss them with a pinch of salt and pepper.

  • 5

    In a bowl, combine the chopped kale, diced avocado, grilled chicken, and chickpeas.

  • 6

    Drizzle lemon juice over the mixture and gently toss to combine.

  • 7

    Sprinkle toasted almonds on top for added crunch, and season with additional salt and pepper if desired.

  • 8

    Serve immediately and enjoy your balanced, nutritious bowl.

Crunchy Chopped Avocado Kale Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Chopped Avocado Kale Bowl

YOUR SOLIN GENERATED RECIPE

Crunchy Chopped Avocado Kale Bowl

Enjoy a bright and crunchy bowl featuring nutrient-packed kale, ripe avocado, lean grilled chicken, hearty chickpeas, and a scattering of toasted almonds. This bowl delivers a balanced mix of textures and flavors, elevated by a splash of tangy lemon juice and a dash of salt and pepper.

NUTRITION

436kcal
Protein
35.4g
Fat
23.4g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (~67g)

1/2 Avocado (~100g)

3 ounces Grilled Chicken Breast (~85g)

1/4 cup Chickpeas (~40g)

1 tbsp Toasted Almonds (~8g)

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the kale by washing, drying, and roughly chopping it into bite-sized pieces.

  • 2

    Dice the avocado and set aside.

  • 3

    Grill the chicken breast seasoned lightly with salt and pepper until it is cooked through, then slice or chop into bite-sized pieces.

  • 4

    Drain and rinse the chickpeas if using canned, and lightly toss them with a pinch of salt and pepper.

  • 5

    In a bowl, combine the chopped kale, diced avocado, grilled chicken, and chickpeas.

  • 6

    Drizzle lemon juice over the mixture and gently toss to combine.

  • 7

    Sprinkle toasted almonds on top for added crunch, and season with additional salt and pepper if desired.

  • 8

    Serve immediately and enjoy your balanced, nutritious bowl.