Chicken and Vegetable Egg Scramble with Roasted Potatoes

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

Chicken and Vegetable Egg Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Egg Scramble with Roasted Potatoes

Start your morning with a wholesome, savory scramble that marries tender chicken, fluffy eggs, and crisp vegetables, paired with perfectly roasted potatoes. This balanced breakfast delivers bright flavors and a satisfying texture mix, making it a nutritious and energizing start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

387kcal
Protein
29.9g
Fat
11.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Chicken Breast (~40g)

1 Whole Egg

2 Egg Whites

1 Large Potato (~200g)

1/2 Medium Bell Pepper (~75g)

1 Cup Spinach (raw, ~30g)

2 Teaspoons Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted potatoes.

  • 2

    Wash and dice the potato into bite-sized cubes, toss with a teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and crispy.

  • 3

    Thinly slice the bell pepper and roughly chop the spinach. Set aside.

  • 4

    Dice the chicken breast into small pieces.

  • 5

    In a bowl, whisk together 1 whole egg and 2 egg whites until well combined.

  • 6

    Heat a non-stick skillet over medium heat with the remaining teaspoon of olive oil. Add the chicken and sauté until lightly browned and cooked through, about 3-4 minutes.

  • 7

    Add the bell pepper and spinach to the skillet and cook for another 1-2 minutes until just softened.

  • 8

    Pour the egg mixture over the chicken and vegetables. Gently stir and scramble until the eggs are fully cooked but still soft.

  • 9

    Plate the scramble alongside a serving of roasted potatoes. Serve warm and enjoy your nutritious breakfast.

Chicken and Vegetable Egg Scramble with Roasted Potatoes

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

Chicken and Vegetable Egg Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Egg Scramble with Roasted Potatoes

Start your morning with a wholesome, savory scramble that marries tender chicken, fluffy eggs, and crisp vegetables, paired with perfectly roasted potatoes. This balanced breakfast delivers bright flavors and a satisfying texture mix, making it a nutritious and energizing start to your day.

NUTRITION

387kcal
Protein
29.9g
Fat
11.5g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Chicken Breast (~40g)

1 Whole Egg

2 Egg Whites

1 Large Potato (~200g)

1/2 Medium Bell Pepper (~75g)

1 Cup Spinach (raw, ~30g)

2 Teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted potatoes.

  • 2

    Wash and dice the potato into bite-sized cubes, toss with a teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and crispy.

  • 3

    Thinly slice the bell pepper and roughly chop the spinach. Set aside.

  • 4

    Dice the chicken breast into small pieces.

  • 5

    In a bowl, whisk together 1 whole egg and 2 egg whites until well combined.

  • 6

    Heat a non-stick skillet over medium heat with the remaining teaspoon of olive oil. Add the chicken and sauté until lightly browned and cooked through, about 3-4 minutes.

  • 7

    Add the bell pepper and spinach to the skillet and cook for another 1-2 minutes until just softened.

  • 8

    Pour the egg mixture over the chicken and vegetables. Gently stir and scramble until the eggs are fully cooked but still soft.

  • 9

    Plate the scramble alongside a serving of roasted potatoes. Serve warm and enjoy your nutritious breakfast.