Soy-Ginger Chicken Scramble with Steamed Spinach and Japanese Rice

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

Soy-Ginger Chicken Scramble with Steamed Spinach and Japanese Rice

YOUR SOLIN GENERATED RECIPE

Soy-Ginger Chicken Scramble with Steamed Spinach and Japanese Rice

Start your morning with a savory Japanese-inspired scramble featuring tender, marinated chicken, softly scrambled eggs, and delicately steamed spinach, all served atop a small bed of fluffy Japanese rice. This dish offers a harmonious blend of umami and subtle spice, making it both comforting and energizing for breakfast.

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NUTRITION

394kcal
Protein
31.9g
Fat
16.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

2 Large Eggs

1 cup Fresh Spinach

2 teaspoons Sesame Oil

1 tablespoon Soy Sauce

1 teaspoon Fresh Ginger

1/2 cup Cooked Japanese White Rice

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PREPARATION

  • 1

    Thinly slice the chicken breast into small strips and marinate briefly with soy sauce and a pinch of grated ginger for about 5 minutes.

  • 2

    In a small bowl, beat the eggs lightly.

  • 3

    Heat 1 teaspoon of sesame oil in a non-stick skillet over medium heat. Add the marinated chicken and sauté until it's lightly browned and cooked through, about 4-5 minutes.

  • 4

    Add the fresh spinach to the skillet and let it wilt slightly.

  • 5

    Pour in the beaten eggs and gently scramble the mixture with the chicken and spinach until the eggs are softly set.

  • 6

    Remove the scramble from the heat and drizzle the remaining sesame oil over for added flavor.

  • 7

    Serve the soy-ginger chicken scramble over a bed of warm cooked Japanese white rice and garnish with a light sprinkle of additional grated ginger if desired.

Soy-Ginger Chicken Scramble with Steamed Spinach and Japanese Rice

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

Soy-Ginger Chicken Scramble with Steamed Spinach and Japanese Rice

YOUR SOLIN GENERATED RECIPE

Soy-Ginger Chicken Scramble with Steamed Spinach and Japanese Rice

Start your morning with a savory Japanese-inspired scramble featuring tender, marinated chicken, softly scrambled eggs, and delicately steamed spinach, all served atop a small bed of fluffy Japanese rice. This dish offers a harmonious blend of umami and subtle spice, making it both comforting and energizing for breakfast.

NUTRITION

394kcal
Protein
31.9g
Fat
16.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

2 Large Eggs

1 cup Fresh Spinach

2 teaspoons Sesame Oil

1 tablespoon Soy Sauce

1 teaspoon Fresh Ginger

1/2 cup Cooked Japanese White Rice

PREPARATION

  • 1

    Thinly slice the chicken breast into small strips and marinate briefly with soy sauce and a pinch of grated ginger for about 5 minutes.

  • 2

    In a small bowl, beat the eggs lightly.

  • 3

    Heat 1 teaspoon of sesame oil in a non-stick skillet over medium heat. Add the marinated chicken and sauté until it's lightly browned and cooked through, about 4-5 minutes.

  • 4

    Add the fresh spinach to the skillet and let it wilt slightly.

  • 5

    Pour in the beaten eggs and gently scramble the mixture with the chicken and spinach until the eggs are softly set.

  • 6

    Remove the scramble from the heat and drizzle the remaining sesame oil over for added flavor.

  • 7

    Serve the soy-ginger chicken scramble over a bed of warm cooked Japanese white rice and garnish with a light sprinkle of additional grated ginger if desired.