Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Start your day with a light yet satisfying scramble featuring fluffy egg whites, a hint of lean chicken, and a medley of fresh vegetables, served alongside a crisp side salad drizzled with a touch of olive oil and lemon. This dish delivers on flavor with every bite, ensuring you enjoy a vibrant, clean, and protein-rich breakfast.

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NUTRITION

260kcal
Protein
32g
Fat
10.2g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx 231g)

0.5 ounce chicken breast (approx 14g)

1 cup spinach

1/2 cup halved cherry tomatoes

1/4 medium red bell pepper

1/4 medium red onion

1 cup mixed salad greens

2 teaspoons olive oil

1 tablespoon lemon juice

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PREPARATION

  • 1

    In a bowl, whisk the egg whites lightly. Season with a pinch of salt and pepper if desired.

  • 2

    Dice the chicken breast into small pieces and set aside.

  • 3

    Chop the spinach, halve the cherry tomatoes, dice the red bell pepper, and thinly slice the red onion.

  • 4

    Heat a nonstick skillet over medium heat. Pour in the egg whites and let them begin to set.

  • 5

    Add the diced chicken and chopped vegetables to the skillet. Gently stir to combine and allow the scramble to cook until the egg whites are fully set and the chicken is heated through, about 4-5 minutes.

  • 6

    In a small bowl, toss the mixed salad greens with lemon juice and olive oil to create a light dressing.

  • 7

    Plate the scramble alongside the refreshing salad. Serve warm and enjoy your balanced breakfast.

Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Start your day with a light yet satisfying scramble featuring fluffy egg whites, a hint of lean chicken, and a medley of fresh vegetables, served alongside a crisp side salad drizzled with a touch of olive oil and lemon. This dish delivers on flavor with every bite, ensuring you enjoy a vibrant, clean, and protein-rich breakfast.

NUTRITION

260kcal
Protein
32g
Fat
10.2g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx 231g)

0.5 ounce chicken breast (approx 14g)

1 cup spinach

1/2 cup halved cherry tomatoes

1/4 medium red bell pepper

1/4 medium red onion

1 cup mixed salad greens

2 teaspoons olive oil

1 tablespoon lemon juice

PREPARATION

  • 1

    In a bowl, whisk the egg whites lightly. Season with a pinch of salt and pepper if desired.

  • 2

    Dice the chicken breast into small pieces and set aside.

  • 3

    Chop the spinach, halve the cherry tomatoes, dice the red bell pepper, and thinly slice the red onion.

  • 4

    Heat a nonstick skillet over medium heat. Pour in the egg whites and let them begin to set.

  • 5

    Add the diced chicken and chopped vegetables to the skillet. Gently stir to combine and allow the scramble to cook until the egg whites are fully set and the chicken is heated through, about 4-5 minutes.

  • 6

    In a small bowl, toss the mixed salad greens with lemon juice and olive oil to create a light dressing.

  • 7

    Plate the scramble alongside the refreshing salad. Serve warm and enjoy your balanced breakfast.