Lean Turkey Kale Breakfast Bowl with Egg Whites

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

Lean Turkey Kale Breakfast Bowl with Egg Whites

YOUR SOLIN GENERATED RECIPE

Lean Turkey Kale Breakfast Bowl with Egg Whites

Savor a nutrient-packed bowl combining lean turkey, vibrant kale, fluffy egg whites, and a bed of light quinoa. This dish delivers a harmonious blend of savory and fresh flavors ideal for a balanced start or mid-day boost.

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NUTRITION

359kcal
Protein
38.3g
Fat
10g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Turkey

3 large Egg Whites

1 cup chopped Kale

1/2 cup cooked Quinoa

1/4 cup diced Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up into small pieces.

  • 3

    Toss in the chopped kale and diced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Add the egg whites to the skillet, stirring gently until they are softly scrambled and just set.

  • 5

    In a serving bowl, layer the cooked quinoa as a base and top with the turkey, kale, and egg white mixture.

  • 6

    Serve warm for a nutritious and satisfying meal.

Lean Turkey Kale Breakfast Bowl with Egg Whites

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

Lean Turkey Kale Breakfast Bowl with Egg Whites

YOUR SOLIN GENERATED RECIPE

Lean Turkey Kale Breakfast Bowl with Egg Whites

Savor a nutrient-packed bowl combining lean turkey, vibrant kale, fluffy egg whites, and a bed of light quinoa. This dish delivers a harmonious blend of savory and fresh flavors ideal for a balanced start or mid-day boost.

NUTRITION

359kcal
Protein
38.3g
Fat
10g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Turkey

3 large Egg Whites

1 cup chopped Kale

1/2 cup cooked Quinoa

1/4 cup diced Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up into small pieces.

  • 3

    Toss in the chopped kale and diced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Add the egg whites to the skillet, stirring gently until they are softly scrambled and just set.

  • 5

    In a serving bowl, layer the cooked quinoa as a base and top with the turkey, kale, and egg white mixture.

  • 6

    Serve warm for a nutritious and satisfying meal.