Egg White Scramble with Spinach and Grilled Chicken

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

Egg White Scramble with Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Chicken

A protein-packed breakfast featuring a delicate scramble of egg whites infused with fresh spinach and topped with tender grilled chicken. Complemented by a side of nutty brown rice and creamy avocado, all lightly sautéed in olive oil for a satisfying, nutritious start to your day.

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NUTRITION

382kcal
Protein
35.4g
Fat
20.9g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (≈183g)

1.5 oz Grilled Chicken Breast (≈43g)

1 cup Baby Spinach (≈30g)

0.25 cup Cooked Brown Rice (≈50g)

1 tbsp Extra Virgin Olive Oil (≈14g)

0.25 medium Avocado (≈50g)

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PREPARATION

  • 1

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

  • 2

    Add the baby spinach, and sauté for 1-2 minutes until slightly wilted.

  • 3

    Pour in the egg whites and gently stir to combine with the spinach, cooking until the eggs begin to set.

  • 4

    Add the pre-sliced grilled chicken breast into the scramble and mix until evenly integrated and heated through.

  • 5

    Mix in the cooked brown rice to warm it up within the scramble for added texture and carbs.

  • 6

    Once the eggs are fully cooked but still moist, remove from heat.

  • 7

    Plate the scramble and top with diced avocado for creaminess. Season with salt and pepper to taste.

Egg White Scramble with Spinach and Grilled Chicken

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

Egg White Scramble with Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Chicken

A protein-packed breakfast featuring a delicate scramble of egg whites infused with fresh spinach and topped with tender grilled chicken. Complemented by a side of nutty brown rice and creamy avocado, all lightly sautéed in olive oil for a satisfying, nutritious start to your day.

NUTRITION

382kcal
Protein
35.4g
Fat
20.9g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (≈183g)

1.5 oz Grilled Chicken Breast (≈43g)

1 cup Baby Spinach (≈30g)

0.25 cup Cooked Brown Rice (≈50g)

1 tbsp Extra Virgin Olive Oil (≈14g)

0.25 medium Avocado (≈50g)

PREPARATION

  • 1

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

  • 2

    Add the baby spinach, and sauté for 1-2 minutes until slightly wilted.

  • 3

    Pour in the egg whites and gently stir to combine with the spinach, cooking until the eggs begin to set.

  • 4

    Add the pre-sliced grilled chicken breast into the scramble and mix until evenly integrated and heated through.

  • 5

    Mix in the cooked brown rice to warm it up within the scramble for added texture and carbs.

  • 6

    Once the eggs are fully cooked but still moist, remove from heat.

  • 7

    Plate the scramble and top with diced avocado for creaminess. Season with salt and pepper to taste.