Egg White Scramble with Chicken Thighs and Zucchini

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

Egg White Scramble with Chicken Thighs and Zucchini

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Thighs and Zucchini

Start your day with a protein-packed, savory scramble featuring creamy egg whites combined with tender, seasoned chicken thighs and lightly sautéed zucchini, carrots, and Brussels sprouts. This balanced breakfast delivers a delightful medley of textures and flavors, perfect for a vibrant morning energizer.

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NUTRITION

384kcal
Protein
35.9g
Fat
21.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

3 ounces chicken thigh (boneless, skinless)

1/2 medium zucchini, diced

1/2 small carrot, diced

1/2 cup Brussels sprouts, halved

2.5 teaspoons olive oil

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PREPARATION

  • 1

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

  • 2

    Dice the chicken thigh into small bite-sized pieces. Season lightly with salt and pepper.

  • 3

    Add the chicken to the skillet and sauté until it begins to brown and is cooked through, about 4-5 minutes.

  • 4

    Stir in the diced zucchini, carrot, and Brussels sprouts. Sauté with the chicken until the vegetables are tender-crisp, about 3-4 minutes.

  • 5

    Pour the egg whites over the chicken and vegetable mixture. Allow the eggs to set for a moment before gently stirring, creating soft curds.

  • 6

    Cook until the scramble is just set and the egg whites are fully cooked, about an additional 2-3 minutes.

  • 7

    Season with additional salt and pepper as desired, then serve warm.

Egg White Scramble with Chicken Thighs and Zucchini

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

Egg White Scramble with Chicken Thighs and Zucchini

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Thighs and Zucchini

Start your day with a protein-packed, savory scramble featuring creamy egg whites combined with tender, seasoned chicken thighs and lightly sautéed zucchini, carrots, and Brussels sprouts. This balanced breakfast delivers a delightful medley of textures and flavors, perfect for a vibrant morning energizer.

NUTRITION

384kcal
Protein
35.9g
Fat
21.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

3 ounces chicken thigh (boneless, skinless)

1/2 medium zucchini, diced

1/2 small carrot, diced

1/2 cup Brussels sprouts, halved

2.5 teaspoons olive oil

PREPARATION

  • 1

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

  • 2

    Dice the chicken thigh into small bite-sized pieces. Season lightly with salt and pepper.

  • 3

    Add the chicken to the skillet and sauté until it begins to brown and is cooked through, about 4-5 minutes.

  • 4

    Stir in the diced zucchini, carrot, and Brussels sprouts. Sauté with the chicken until the vegetables are tender-crisp, about 3-4 minutes.

  • 5

    Pour the egg whites over the chicken and vegetable mixture. Allow the eggs to set for a moment before gently stirring, creating soft curds.

  • 6

    Cook until the scramble is just set and the egg whites are fully cooked, about an additional 2-3 minutes.

  • 7

    Season with additional salt and pepper as desired, then serve warm.