YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Veggie Scramble with Roasted Sweet Potato
Start your day with a protein-packed scramble featuring fluffy egg whites and tender, diced chicken breast mixed with colorful bell peppers and spinach. Paired with perfectly roasted sweet potato and a hint of almond milk and olive oil, this dish delivers a balanced, clean, and delicious breakfast that's both satisfying and energizing.
INGREDIENTS
0.75 cup Egg Whites (183g)
1.5 oz Chicken Breast, diced (42g)
150g Sweet Potato, cubed
0.5 cup Mixed Veggies (Bell Pepper & Spinach, 75g)
0.25 cup Unsweetened Almond Milk (60ml)
2 tsp Olive Oil (9g)
PREPARATION
Preheat oven to 400°F. Toss cubed sweet potato with one teaspoon olive oil, salt, and pepper; spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Meanwhile, heat a non-stick skillet over medium heat. Add the diced chicken breast and sauté until lightly browned and cooked through, about 4-5 minutes.
Add the mixed veggies to the skillet with chicken and cook for another 2-3 minutes until the vegetables are just tender.
Pour in the egg whites and unsweetened almond milk. Gently scramble the mixture, stirring continuously until the eggs are fully cooked, about 3-4 minutes.
Drizzle the remaining teaspoon of olive oil over the scramble, season with salt and pepper to taste, and mix well.
Serve the warm egg white and chicken scramble on a plate alongside the roasted sweet potato cubes, and enjoy your hearty, balanced breakfast.