Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

This vibrant breakfast melds tender diced chicken and fresh spinach with light, fluffy egg whites, accompanied by perfectly roasted sweet potatoes. It’s a satisfying, protein-packed start to your day with a balance of savory and subtly sweet flavors.

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NUTRITION

379kcal
Protein
26.6g
Fat
11g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1.5 oz diced Chicken Breast

1 cup raw Spinach

200 g Sweet Potato

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Peel and cut the sweet potato into 1/2-inch cubes. Toss the cubes lightly with olive oil, a pinch of salt, and your preferred seasonings.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes, until tender and lightly browned.

  • 3

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the diced chicken breast and sauté until just cooked through, about 3-4 minutes.

  • 4

    Add the spinach to the skillet with the chicken. Cook for 1 minute, until the spinach begins to wilt.

  • 5

    Pour in the egg whites and season with salt and pepper. Stir gently to combine with the chicken and spinach. Continue cooking until the egg whites are set but still moist, about 2-3 minutes.

  • 6

    Plate the egg white scramble alongside the roasted sweet potatoes and serve immediately.

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

This vibrant breakfast melds tender diced chicken and fresh spinach with light, fluffy egg whites, accompanied by perfectly roasted sweet potatoes. It’s a satisfying, protein-packed start to your day with a balance of savory and subtly sweet flavors.

NUTRITION

379kcal
Protein
26.6g
Fat
11g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1.5 oz diced Chicken Breast

1 cup raw Spinach

200 g Sweet Potato

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Peel and cut the sweet potato into 1/2-inch cubes. Toss the cubes lightly with olive oil, a pinch of salt, and your preferred seasonings.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes, until tender and lightly browned.

  • 3

    While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the diced chicken breast and sauté until just cooked through, about 3-4 minutes.

  • 4

    Add the spinach to the skillet with the chicken. Cook for 1 minute, until the spinach begins to wilt.

  • 5

    Pour in the egg whites and season with salt and pepper. Stir gently to combine with the chicken and spinach. Continue cooking until the egg whites are set but still moist, about 2-3 minutes.

  • 6

    Plate the egg white scramble alongside the roasted sweet potatoes and serve immediately.