Edamame and Chicken Scramble with Sautéed Peppers

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

Edamame and Chicken Scramble with Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Edamame and Chicken Scramble with Sautéed Peppers

Start your day with this savory scramble that pairs lean chicken, vibrant edamame, and colorful sautéed peppers with a hint of carrots and broccoli for a nourishing, protein-packed breakfast. The medley is lightly sautéed in olive oil to bring out sweet flavors and ensure a satisfying, balanced meal.

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NUTRITION

400kcal
Protein
34.4g
Fat
23.8g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (70g)

1 Large Egg (50g)

1/3 cup Shelled Edamame (50g)

1/2 cup Chopped Red Bell Pepper (45g)

1/4 cup Chopped Carrot (30g)

1/4 cup Chopped Broccoli (22g)

1 tbsp Olive Oil (14g)

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the chicken pieces to the skillet and sauté until lightly browned and cooked through, about 4-5 minutes.

  • 4

    Stir in the chopped red bell pepper, carrot, and broccoli and sauté for an additional 2 minutes until the vegetables start to soften.

  • 5

    Add the shelled edamame to the skillet and toss to combine.

  • 6

    Crack the egg into a bowl, whisk it slightly, then pour over the chicken and vegetable mixture.

  • 7

    Gently scramble the mixture until the egg is fully cooked and coats the ingredients evenly.

  • 8

    Remove from heat, season with salt and pepper to taste, and serve immediately.

Edamame and Chicken Scramble with Sautéed Peppers

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

Edamame and Chicken Scramble with Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Edamame and Chicken Scramble with Sautéed Peppers

Start your day with this savory scramble that pairs lean chicken, vibrant edamame, and colorful sautéed peppers with a hint of carrots and broccoli for a nourishing, protein-packed breakfast. The medley is lightly sautéed in olive oil to bring out sweet flavors and ensure a satisfying, balanced meal.

NUTRITION

400kcal
Protein
34.4g
Fat
23.8g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (70g)

1 Large Egg (50g)

1/3 cup Shelled Edamame (50g)

1/2 cup Chopped Red Bell Pepper (45g)

1/4 cup Chopped Carrot (30g)

1/4 cup Chopped Broccoli (22g)

1 tbsp Olive Oil (14g)

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the chicken pieces to the skillet and sauté until lightly browned and cooked through, about 4-5 minutes.

  • 4

    Stir in the chopped red bell pepper, carrot, and broccoli and sauté for an additional 2 minutes until the vegetables start to soften.

  • 5

    Add the shelled edamame to the skillet and toss to combine.

  • 6

    Crack the egg into a bowl, whisk it slightly, then pour over the chicken and vegetable mixture.

  • 7

    Gently scramble the mixture until the egg is fully cooked and coats the ingredients evenly.

  • 8

    Remove from heat, season with salt and pepper to taste, and serve immediately.