Egg White Scramble with Chicken Breast, Spinach and Salsa

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

Egg White Scramble with Chicken Breast, Spinach and Salsa

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Breast, Spinach and Salsa

A vibrant morning scramble featuring fluffy egg whites and tender chicken breast tossed with fresh spinach and a zesty, homemade salsa. This delightful plate is rounded out with a serving of quinoa and creamy avocado, bringing in a perfect blend of flavors that celebrate both a light, nutritious start and a touch of Mexican-inspired zest.

Try 7 days free, then $12.99 / mo.

NUTRITION

400kcal
Protein
43.8g
Fat
15.1g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g total)

2.75 oz chicken breast (approx. 78g)

1/4 cup cooked quinoa (approx. 43g)

1 cup raw spinach (30g)

1/4 cup salsa (60g)

1/2 avocado (100g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    Add the chicken breast (pre-cooked or quickly seared) to the pan and warm for a few minutes until slightly golden. If using raw chicken, ensure it is cut into small pieces and cook until fully done.

  • 3

    Pour in the egg whites and gently scramble with the chicken, stirring intermittently.

  • 4

    Stir in the fresh spinach until it wilts.

  • 5

    Remove the scramble from heat and gently fold in the quinoa.

  • 6

    Plate the scramble and top with a generous spoonful of salsa.

  • 7

    Finish by adding slices of avocado on the side or on top for a creamy contrast.

  • 8

    Enjoy your balanced, protein-packed breakfast with a touch of Mexican flair.

Egg White Scramble with Chicken Breast, Spinach and Salsa

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

Egg White Scramble with Chicken Breast, Spinach and Salsa

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Breast, Spinach and Salsa

A vibrant morning scramble featuring fluffy egg whites and tender chicken breast tossed with fresh spinach and a zesty, homemade salsa. This delightful plate is rounded out with a serving of quinoa and creamy avocado, bringing in a perfect blend of flavors that celebrate both a light, nutritious start and a touch of Mexican-inspired zest.

NUTRITION

400kcal
Protein
43.8g
Fat
15.1g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g total)

2.75 oz chicken breast (approx. 78g)

1/4 cup cooked quinoa (approx. 43g)

1 cup raw spinach (30g)

1/4 cup salsa (60g)

1/2 avocado (100g)

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat.

  • 2

    Add the chicken breast (pre-cooked or quickly seared) to the pan and warm for a few minutes until slightly golden. If using raw chicken, ensure it is cut into small pieces and cook until fully done.

  • 3

    Pour in the egg whites and gently scramble with the chicken, stirring intermittently.

  • 4

    Stir in the fresh spinach until it wilts.

  • 5

    Remove the scramble from heat and gently fold in the quinoa.

  • 6

    Plate the scramble and top with a generous spoonful of salsa.

  • 7

    Finish by adding slices of avocado on the side or on top for a creamy contrast.

  • 8

    Enjoy your balanced, protein-packed breakfast with a touch of Mexican flair.