YOUR SOLIN GENERATED RECIPE
Egg White Chicken Scramble with Sautéed Spinach and Bell Peppers
Start your day with a savory and energizing scramble that perfectly balances lean protein and vibrant veggies. Tender pieces of chicken, fluffy egg whites, sautéed bell peppers, red onions, and fresh spinach come together in a medley of flavors, served alongside a comforting portion of jasmine rice. The subtle richness of extra virgin olive oil enhances every bite, making it a nourishing yet indulgent breakfast experience.
INGREDIENTS
6 large egg whites (~180 ml)
3 ounces Chicken Breast
1 medium Bell Pepper
1 cup raw Spinach
1/2 medium Onion
1 cup cooked Jasmine Rice
2 tablespoons Extra Virgin Olive Oil
PREPARATION
Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Dice the chicken breast into small, bite-sized pieces and season lightly with salt and pepper.
Add the chicken to the skillet and cook until lightly browned and cooked through, about 4-5 minutes. Remove chicken and set aside.
Chop the bell pepper and onion into small pieces.
In the same skillet, add the remaining olive oil and toss in the chopped bell pepper and onion. Sauté for 2-3 minutes until they begin to soften.
Add the spinach and continue to sauté until it wilts, about 1-2 minutes.
Pour in the egg whites and stir gently to combine with the vegetables. Allow them to set slightly before mixing to create a scramble.
Return the cooked chicken to the skillet and gently fold it into the egg and vegetable mixture. Continue stirring until the egg whites are fully set, about 2-3 minutes.
Warm the pre-cooked jasmine rice if needed and serve the scramble over a bed of rice or on the side.
Plate your dish and enjoy a balanced, protein-packed breakfast.