Egg White and Chicken Scramble with Roasted Potatoes

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

Egg White and Chicken Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Roasted Potatoes

Savor a light yet protein-rich morning scramble featuring fluffy egg whites combined with tender diced chicken breast, accompanied by crispy roasted potatoes and a hint of fresh broccoli. This dish is elevated with a drizzle of olive oil for a perfect balance of flavor and a satisfying start to your day.

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NUTRITION

413kcal
Protein
46.3g
Fat
16.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (165g)

3 ounces chicken breast (85g)

1/2 cup diced potatoes (75g)

1/2 cup chopped broccoli (45g)

3 teaspoons olive oil (13.5g)

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the diced potatoes with 2 teaspoons of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until golden and crispy.

  • 2

    While the potatoes roast, heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the chopped broccoli to the skillet and sauté for 2-3 minutes until slightly tender. Then add the diced chicken breast and cook until the chicken is fully cooked, about 5-6 minutes.

  • 4

    Pour in the egg whites and gently scramble the mixture until the eggs are fully set, stirring occasionally. Season with salt and pepper to taste.

  • 5

    Plate the scramble alongside the roasted potatoes, and serve immediately.

Egg White and Chicken Scramble with Roasted Potatoes

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

Egg White and Chicken Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Roasted Potatoes

Savor a light yet protein-rich morning scramble featuring fluffy egg whites combined with tender diced chicken breast, accompanied by crispy roasted potatoes and a hint of fresh broccoli. This dish is elevated with a drizzle of olive oil for a perfect balance of flavor and a satisfying start to your day.

NUTRITION

413kcal
Protein
46.3g
Fat
16.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (165g)

3 ounces chicken breast (85g)

1/2 cup diced potatoes (75g)

1/2 cup chopped broccoli (45g)

3 teaspoons olive oil (13.5g)

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the diced potatoes with 2 teaspoons of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until golden and crispy.

  • 2

    While the potatoes roast, heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the chopped broccoli to the skillet and sauté for 2-3 minutes until slightly tender. Then add the diced chicken breast and cook until the chicken is fully cooked, about 5-6 minutes.

  • 4

    Pour in the egg whites and gently scramble the mixture until the eggs are fully set, stirring occasionally. Season with salt and pepper to taste.

  • 5

    Plate the scramble alongside the roasted potatoes, and serve immediately.