Chicken Veggie Egg White Scramble

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

Chicken Veggie Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Chicken Veggie Egg White Scramble

A vibrant breakfast scramble featuring tender, diced chicken breast and a medley of fresh veggies, combined with light egg whites. Finished with a side of whole wheat toast and creamy avocado, this dish delivers a balanced start to your day with just the right amount of protein and energy.

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NUTRITION

319kcal
Protein
35.3g
Fat
13.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g)

2 ounces diced chicken breast (56.7g)

1/2 cup diced red bell pepper (75g)

1/2 cup spinach (15g)

1 teaspoon olive oil (5g)

1 slice whole wheat bread (28g)

1/4 avocado (50g)

1/4 cup cherry tomatoes (40g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Add the diced chicken breast to the skillet and sauté until lightly golden and cooked through, about 3-4 minutes.

  • 3

    Stir in the diced red bell pepper, spinach, and cherry tomatoes. Sauté for another 2 minutes until the veggies begin to soften.

  • 4

    Pour in the egg whites, allowing them to gently mix with the chicken and veggies. Stir continuously until the egg whites are fully set, about 2-3 minutes.

  • 5

    Meanwhile, toast the whole wheat bread until lightly crisp.

  • 6

    Plate the scramble, and top with sliced avocado. Serve warm alongside the toast for a balanced and satisfying breakfast.

Chicken Veggie Egg White Scramble

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

Chicken Veggie Egg White Scramble

YOUR SOLIN GENERATED RECIPE

Chicken Veggie Egg White Scramble

A vibrant breakfast scramble featuring tender, diced chicken breast and a medley of fresh veggies, combined with light egg whites. Finished with a side of whole wheat toast and creamy avocado, this dish delivers a balanced start to your day with just the right amount of protein and energy.

NUTRITION

319kcal
Protein
35.3g
Fat
13.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (132g)

2 ounces diced chicken breast (56.7g)

1/2 cup diced red bell pepper (75g)

1/2 cup spinach (15g)

1 teaspoon olive oil (5g)

1 slice whole wheat bread (28g)

1/4 avocado (50g)

1/4 cup cherry tomatoes (40g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 2

    Add the diced chicken breast to the skillet and sauté until lightly golden and cooked through, about 3-4 minutes.

  • 3

    Stir in the diced red bell pepper, spinach, and cherry tomatoes. Sauté for another 2 minutes until the veggies begin to soften.

  • 4

    Pour in the egg whites, allowing them to gently mix with the chicken and veggies. Stir continuously until the egg whites are fully set, about 2-3 minutes.

  • 5

    Meanwhile, toast the whole wheat bread until lightly crisp.

  • 6

    Plate the scramble, and top with sliced avocado. Serve warm alongside the toast for a balanced and satisfying breakfast.