Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Start your day with a vibrant, protein-packed scramble featuring light egg whites, tender chicken, and a colorful medley of bell peppers and spinach. Finished with creamy avocado and a hint of olive oil, this breakfast is both satisfying and nourishing—perfect for fueling your morning routine.

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NUTRITION

421kcal
Protein
24.6g
Fat
25.9g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

2 large egg whites

1.5 ounces chicken breast, cooked

1.5 cups diced red bell pepper

1 cup spinach

1/2 avocado

2 teaspoons olive oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced red bell pepper and sauté for about 2-3 minutes until slightly softened.

  • 3

    Stir in the spinach and cook until wilted, about 1 minute.

  • 4

    Add the cooked, diced chicken breast and mix to combine with the vegetables.

  • 5

    Pour in the egg whites and gently scramble until they are just set, about 2-3 minutes.

  • 6

    Remove from heat and transfer to a plate.

  • 7

    Top with sliced avocado and serve immediately.

Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Start your day with a vibrant, protein-packed scramble featuring light egg whites, tender chicken, and a colorful medley of bell peppers and spinach. Finished with creamy avocado and a hint of olive oil, this breakfast is both satisfying and nourishing—perfect for fueling your morning routine.

NUTRITION

421kcal
Protein
24.6g
Fat
25.9g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

2 large egg whites

1.5 ounces chicken breast, cooked

1.5 cups diced red bell pepper

1 cup spinach

1/2 avocado

2 teaspoons olive oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced red bell pepper and sauté for about 2-3 minutes until slightly softened.

  • 3

    Stir in the spinach and cook until wilted, about 1 minute.

  • 4

    Add the cooked, diced chicken breast and mix to combine with the vegetables.

  • 5

    Pour in the egg whites and gently scramble until they are just set, about 2-3 minutes.

  • 6

    Remove from heat and transfer to a plate.

  • 7

    Top with sliced avocado and serve immediately.