Egg White and Chicken Veggie Scramble with Spinach and Bell Peppers

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 Spinach and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Spinach and Bell Peppers

Wake up to a vibrant scramble featuring fluffy egg whites combined with lean chicken breast and a medley of bell peppers and spinach. Enhanced with a drizzle of olive oil and a creamy half avocado topping, this breakfast delivers a delightful mix of textures and flavors while hitting your protein and calorie targets.

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NUTRITION

349kcal
Protein
40.6g
Fat
16.2g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (≈243g)

1 ounce diced Chicken Breast (≈28g)

1/2 cup diced Red Bell Pepper (≈75g)

1 cup raw Spinach (≈30g)

1 teaspoon Olive Oil (≈5g)

1/2 medium Avocado (≈100g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Add the diced chicken breast to the skillet and sauté until lightly browned, about 2-3 minutes.

  • 3

    Toss in the diced red bell pepper and raw spinach, stirring until the spinach begins to wilt.

  • 4

    Pour in the egg whites and gently scramble the mixture with the veggies and chicken until the eggs are set, about 3-4 minutes. Season with salt and pepper to taste.

  • 5

    Transfer the scramble to a plate and top with sliced half avocado, either mixed in or on the side.

  • 6

    Serve warm and enjoy your protein-packed breakfast.

Egg White and Chicken Veggie Scramble with Spinach and Bell Peppers

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 Spinach and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Spinach and Bell Peppers

Wake up to a vibrant scramble featuring fluffy egg whites combined with lean chicken breast and a medley of bell peppers and spinach. Enhanced with a drizzle of olive oil and a creamy half avocado topping, this breakfast delivers a delightful mix of textures and flavors while hitting your protein and calorie targets.

NUTRITION

349kcal
Protein
40.6g
Fat
16.2g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (≈243g)

1 ounce diced Chicken Breast (≈28g)

1/2 cup diced Red Bell Pepper (≈75g)

1 cup raw Spinach (≈30g)

1 teaspoon Olive Oil (≈5g)

1/2 medium Avocado (≈100g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Add the diced chicken breast to the skillet and sauté until lightly browned, about 2-3 minutes.

  • 3

    Toss in the diced red bell pepper and raw spinach, stirring until the spinach begins to wilt.

  • 4

    Pour in the egg whites and gently scramble the mixture with the veggies and chicken until the eggs are set, about 3-4 minutes. Season with salt and pepper to taste.

  • 5

    Transfer the scramble to a plate and top with sliced half avocado, either mixed in or on the side.

  • 6

    Serve warm and enjoy your protein-packed breakfast.