Egg White and Chicken Veggie 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 Veggie Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Roasted Potatoes

Savor a hearty breakfast scramble featuring fluffy egg whites and tender chicken breast combined with colorful sautéed veggies, accompanied by a side of crispy roasted potatoes. Perfectly balanced for a protein-rich start with a satisfying crunch and a burst of fresh flavors.

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NUTRITION

362kcal
Protein
34.9g
Fat
10.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

2 ounces chicken breast, cooked

1/4 cup diced red bell pepper

1/2 cup raw spinach

1/4 cup diced onion

1 cup diced roasted potatoes

2 teaspoons olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for the roasted potatoes.

  • 2

    Toss the diced potatoes with olive oil, a pinch of salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the potatoes in the oven for about 20-25 minutes until they are golden and tender, stirring halfway through.

  • 4

    Meanwhile, chop the red bell pepper, spinach, and onion.

  • 5

    In a non-stick skillet over medium heat, add a tiny drizzle of olive oil and sauté the onions and red bell pepper until softened, about 3-4 minutes.

  • 6

    Add the spinach to the skillet and sauté until just wilted.

  • 7

    Pour in the egg whites and add the cooked, diced chicken breast, stirring gently to combine with the veggies.

  • 8

    Cook until the egg whites are set, stirring occasionally, about 4-5 minutes.

  • 9

    Plate the egg white scramble alongside the roasted potatoes, and enjoy your balanced, protein-rich breakfast.

Egg White and Chicken Veggie 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 Veggie Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Roasted Potatoes

Savor a hearty breakfast scramble featuring fluffy egg whites and tender chicken breast combined with colorful sautéed veggies, accompanied by a side of crispy roasted potatoes. Perfectly balanced for a protein-rich start with a satisfying crunch and a burst of fresh flavors.

NUTRITION

362kcal
Protein
34.9g
Fat
10.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

2 ounces chicken breast, cooked

1/4 cup diced red bell pepper

1/2 cup raw spinach

1/4 cup diced onion

1 cup diced roasted potatoes

2 teaspoons olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F for the roasted potatoes.

  • 2

    Toss the diced potatoes with olive oil, a pinch of salt, and pepper, then spread them evenly on a baking sheet.

  • 3

    Roast the potatoes in the oven for about 20-25 minutes until they are golden and tender, stirring halfway through.

  • 4

    Meanwhile, chop the red bell pepper, spinach, and onion.

  • 5

    In a non-stick skillet over medium heat, add a tiny drizzle of olive oil and sauté the onions and red bell pepper until softened, about 3-4 minutes.

  • 6

    Add the spinach to the skillet and sauté until just wilted.

  • 7

    Pour in the egg whites and add the cooked, diced chicken breast, stirring gently to combine with the veggies.

  • 8

    Cook until the egg whites are set, stirring occasionally, about 4-5 minutes.

  • 9

    Plate the egg white scramble alongside the roasted potatoes, and enjoy your balanced, protein-rich breakfast.