Egg White and Quinoa Scramble with Fresh Berries

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

Egg White and Quinoa Scramble with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White and Quinoa Scramble with Fresh Berries

A bright, satisfying breakfast scramble combining fluffy egg whites, protein-packed quinoa, tender diced chicken breast, and a medley of fresh vegetables, finished with creamy avocado and a side of sweet blueberries. The dish offers a light yet nourishing start to your day with vibrant colors and balanced flavors.

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NUTRITION

445kcal
Protein
33.2g
Fat
18.1g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

1/2 cup cooked quinoa (92g)

1 oz chicken breast, diced (28g)

1 tsp olive oil (4.5g)

1 cup fresh spinach (30g)

1/4 cup chopped red bell pepper (37g)

1/2 avocado (100g)

1/2 cup blueberries (74g)

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PREPARATION

  • 1

    Heat the olive oil in a nonstick skillet over medium heat.

  • 2

    Add the diced chicken breast and sauté until lightly browned and cooked through, about 3-4 minutes. Remove and set aside.

  • 3

    In the same skillet, add the chopped red bell pepper and spinach, and sauté for 1-2 minutes until they begin to soften.

  • 4

    Pour in the egg whites and gently stir, allowing them to set slightly.

  • 5

    Fold in the cooked quinoa and return the sautéed chicken to the skillet. Continue cooking for 2-3 minutes until the egg whites are fully set and everything is heated through.

  • 6

    Plate the scramble and top with sliced avocado.

  • 7

    Serve with a side of fresh blueberries.

Egg White and Quinoa Scramble with Fresh Berries

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

Egg White and Quinoa Scramble with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White and Quinoa Scramble with Fresh Berries

A bright, satisfying breakfast scramble combining fluffy egg whites, protein-packed quinoa, tender diced chicken breast, and a medley of fresh vegetables, finished with creamy avocado and a side of sweet blueberries. The dish offers a light yet nourishing start to your day with vibrant colors and balanced flavors.

NUTRITION

445kcal
Protein
33.2g
Fat
18.1g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

1/2 cup cooked quinoa (92g)

1 oz chicken breast, diced (28g)

1 tsp olive oil (4.5g)

1 cup fresh spinach (30g)

1/4 cup chopped red bell pepper (37g)

1/2 avocado (100g)

1/2 cup blueberries (74g)

PREPARATION

  • 1

    Heat the olive oil in a nonstick skillet over medium heat.

  • 2

    Add the diced chicken breast and sauté until lightly browned and cooked through, about 3-4 minutes. Remove and set aside.

  • 3

    In the same skillet, add the chopped red bell pepper and spinach, and sauté for 1-2 minutes until they begin to soften.

  • 4

    Pour in the egg whites and gently stir, allowing them to set slightly.

  • 5

    Fold in the cooked quinoa and return the sautéed chicken to the skillet. Continue cooking for 2-3 minutes until the egg whites are fully set and everything is heated through.

  • 6

    Plate the scramble and top with sliced avocado.

  • 7

    Serve with a side of fresh blueberries.