Egg White and Veggie Muffins with Greek Yogurt Fruit Dip and Banana

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

Egg White and Veggie Muffins with Greek Yogurt Fruit Dip and Banana

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Muffins with Greek Yogurt Fruit Dip and Banana

Enjoy these light and satisfying egg white muffins loaded with fresh red capsicum and spinach, accented with a hint of lean chicken breast. Paired with a refreshing Greek yogurt fruit dip and a small banana, this morning snack delivers a perfectly balanced combination of flavors and textures to kickstart your day.

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NUTRITION

252kcal
Protein
22.5g
Fat
1.2g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99g)

0.5 ounce diced lean chicken breast (approx. 14g)

1/4 medium red capsicum, diced (approx. 40g)

1/4 cup chopped spinach (approx. 7g)

1/4 cup nonfat Greek yogurt (approx. 61g)

1/2 cup diced mixed fruit (apple & strawberries, approx. 75g)

1 small banana (approx. 101g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.

  • 2

    In a bowl, whisk together the egg whites until slightly frothy.

  • 3

    Fold in the diced lean chicken breast, red capsicum, and chopped spinach, ensuring an even distribution.

  • 4

    Pour the mixture into the prepared mini muffin cups, filling each about 3/4 full.

  • 5

    Bake in the preheated oven for 15-18 minutes or until the muffins are set and lightly golden on top.

  • 6

    While the muffins are baking, prepare the fruit dip by combining the nonfat Greek yogurt with the diced mixed fruit in a small bowl.

  • 7

    Once the muffins are done, let them cool slightly before serving alongside the yogurt fruit dip and a small banana on the side.

Egg White and Veggie Muffins with Greek Yogurt Fruit Dip and Banana

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

Egg White and Veggie Muffins with Greek Yogurt Fruit Dip and Banana

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Muffins with Greek Yogurt Fruit Dip and Banana

Enjoy these light and satisfying egg white muffins loaded with fresh red capsicum and spinach, accented with a hint of lean chicken breast. Paired with a refreshing Greek yogurt fruit dip and a small banana, this morning snack delivers a perfectly balanced combination of flavors and textures to kickstart your day.

NUTRITION

252kcal
Protein
22.5g
Fat
1.2g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (approx. 99g)

0.5 ounce diced lean chicken breast (approx. 14g)

1/4 medium red capsicum, diced (approx. 40g)

1/4 cup chopped spinach (approx. 7g)

1/4 cup nonfat Greek yogurt (approx. 61g)

1/2 cup diced mixed fruit (apple & strawberries, approx. 75g)

1 small banana (approx. 101g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.

  • 2

    In a bowl, whisk together the egg whites until slightly frothy.

  • 3

    Fold in the diced lean chicken breast, red capsicum, and chopped spinach, ensuring an even distribution.

  • 4

    Pour the mixture into the prepared mini muffin cups, filling each about 3/4 full.

  • 5

    Bake in the preheated oven for 15-18 minutes or until the muffins are set and lightly golden on top.

  • 6

    While the muffins are baking, prepare the fruit dip by combining the nonfat Greek yogurt with the diced mixed fruit in a small bowl.

  • 7

    Once the muffins are done, let them cool slightly before serving alongside the yogurt fruit dip and a small banana on the side.