Egg White and Chicken Veggie Scramble with Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Sautéed Spinach

Enjoy a savory and satisfying breakfast scramble that beautifully blends fluffy egg whites with lean chicken and a medley of fresh veggies. Lightly sautéed spinach, bell pepper, onion, and cherry tomatoes combine with creamy avocado for extra richness, making this dish a perfect start to your day.

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NUTRITION

482kcal
Protein
41g
Fat
26.9g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1.8 oz chicken breast

1 cup cooked spinach

1/2 medium bell pepper

1/4 medium onion

1/2 cup halved cherry tomatoes

1 tbsp olive oil

1/2 avocado

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PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

    Heat half the olive oil in a non-stick skillet over medium heat. Add the chicken pieces and sauté until they are cooked through and lightly browned. Remove the chicken from the pan and set aside.

  • 3

    In the same skillet, add the remaining olive oil. Sauté the diced onion and bell pepper for 2-3 minutes until they begin to soften.

  • 4

    Add the cherry tomatoes and continue to cook for another 1-2 minutes.

  • 5

    Pour in the egg whites and gently stir the mixture. Allow the egg whites to set slightly before folding in the sautéed chicken.

  • 6

    Once the eggs are nearly cooked, add the cooked spinach to the scramble and mix until evenly combined and heated through.

  • 7

    Plate the scramble and top with slices of avocado. Serve immediately and enjoy a nutrient-packed, flavorful breakfast.

Egg White and Chicken Veggie Scramble with Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Sautéed Spinach

Enjoy a savory and satisfying breakfast scramble that beautifully blends fluffy egg whites with lean chicken and a medley of fresh veggies. Lightly sautéed spinach, bell pepper, onion, and cherry tomatoes combine with creamy avocado for extra richness, making this dish a perfect start to your day.

NUTRITION

482kcal
Protein
41g
Fat
26.9g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1.8 oz chicken breast

1 cup cooked spinach

1/2 medium bell pepper

1/4 medium onion

1/2 cup halved cherry tomatoes

1 tbsp olive oil

1/2 avocado

PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

    Heat half the olive oil in a non-stick skillet over medium heat. Add the chicken pieces and sauté until they are cooked through and lightly browned. Remove the chicken from the pan and set aside.

  • 3

    In the same skillet, add the remaining olive oil. Sauté the diced onion and bell pepper for 2-3 minutes until they begin to soften.

  • 4

    Add the cherry tomatoes and continue to cook for another 1-2 minutes.

  • 5

    Pour in the egg whites and gently stir the mixture. Allow the egg whites to set slightly before folding in the sautéed chicken.

  • 6

    Once the eggs are nearly cooked, add the cooked spinach to the scramble and mix until evenly combined and heated through.

  • 7

    Plate the scramble and top with slices of avocado. Serve immediately and enjoy a nutrient-packed, flavorful breakfast.