Egg White and Spinach Grain Bowl with Roasted Vegetables

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

Egg White and Spinach Grain Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Grain Bowl with Roasted Vegetables

Savor a vibrant bowl featuring softly scrambled egg whites tossed with fresh spinach, complemented by a light base of fluffy quinoa. Tender pieces of grilled chicken, sweet roasted bell pepper, and zucchini bring a burst of color and flavor, while a hint of cooked lentils adds hearty texture, all finished with a drizzle of olive oil for a balanced and satisfying start to your day.

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NUTRITION

344kcal
Protein
29.5g
Fat
10.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 cup raw spinach (30g)

1/3 cup cooked quinoa (60g)

1/2 cup roasted bell pepper (75g)

1/2 cup roasted zucchini (75g)

1 oz grilled chicken breast (28g)

1/4 cup cooked lentils (50g)

1/2 tablespoon extra virgin olive oil (6.8g)

Additional 1/6 cup cooked quinoa (30g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    Chop bell pepper and zucchini into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until tender and slightly caramelized. Remove and set aside.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the egg whites and gently scramble until just set. Add fresh spinach towards the end to wilt lightly.

  • 5

    Prepare the quinoa by mixing the initial cooked portion with the additional serving to obtain a fuller base.

  • 6

    Warm the grilled chicken breast briefly in the skillet or microwave, then slice thinly.

  • 7

    Assemble your bowl by layering the mixed quinoa at the bottom, followed by the scrambled egg whites with spinach, roasted vegetables, sliced grilled chicken, and a spoonful of cooked lentils.

  • 8

    Drizzle any remaining olive oil over top if desired, and season with extra salt and pepper to taste. Serve warm and enjoy your nutritious breakfast bowl.

Egg White and Spinach Grain Bowl with Roasted Vegetables

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

Egg White and Spinach Grain Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Grain Bowl with Roasted Vegetables

Savor a vibrant bowl featuring softly scrambled egg whites tossed with fresh spinach, complemented by a light base of fluffy quinoa. Tender pieces of grilled chicken, sweet roasted bell pepper, and zucchini bring a burst of color and flavor, while a hint of cooked lentils adds hearty texture, all finished with a drizzle of olive oil for a balanced and satisfying start to your day.

NUTRITION

344kcal
Protein
29.5g
Fat
10.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 cup raw spinach (30g)

1/3 cup cooked quinoa (60g)

1/2 cup roasted bell pepper (75g)

1/2 cup roasted zucchini (75g)

1 oz grilled chicken breast (28g)

1/4 cup cooked lentils (50g)

1/2 tablespoon extra virgin olive oil (6.8g)

Additional 1/6 cup cooked quinoa (30g)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    Chop bell pepper and zucchini into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until tender and slightly caramelized. Remove and set aside.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the egg whites and gently scramble until just set. Add fresh spinach towards the end to wilt lightly.

  • 5

    Prepare the quinoa by mixing the initial cooked portion with the additional serving to obtain a fuller base.

  • 6

    Warm the grilled chicken breast briefly in the skillet or microwave, then slice thinly.

  • 7

    Assemble your bowl by layering the mixed quinoa at the bottom, followed by the scrambled egg whites with spinach, roasted vegetables, sliced grilled chicken, and a spoonful of cooked lentils.

  • 8

    Drizzle any remaining olive oil over top if desired, and season with extra salt and pepper to taste. Serve warm and enjoy your nutritious breakfast bowl.