Egg and Chicken Veggie Scramble with Toasted Bread

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

Egg and Chicken Veggie Scramble with Toasted Bread

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Toasted Bread

Savor a hearty breakfast featuring tender diced chicken, fluffy scrambled eggs, and a medley of crisp cabbage and vibrant bell pepper, perfectly paired with a slice of toasted whole grain bread enhanced by a touch of olive oil and butter. This balanced meal offers a satisfying blend of protein and healthy fats to kick-start your day.

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NUTRITION

524kcal
Protein
39.7g
Fat
30.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (~70g)

2 Large Eggs

1 cup shredded Green Cabbage (~89g)

1 medium Red Bell Pepper, diced (~60g)

1 small Yellow Onion, diced (~50g)

1 slice Whole Grain Bread

1 tbsp Olive Oil

1 tsp Unsalted Butter

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PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper.

  • 2

    In a skillet, heat the olive oil over medium heat. Add the diced chicken and sauté until it is cooked through and lightly golden.

  • 3

    Add the diced onion to the skillet and cook until softened and translucent.

  • 4

    Stir in the shredded cabbage and diced red bell pepper. Cook for an additional 2 minutes until the vegetables are just tender.

  • 5

    In a bowl, whisk the eggs until blended. Pour the eggs over the chicken and vegetable mixture.

  • 6

    Gently scramble the eggs with the veggies until the eggs are fully set but still soft and creamy.

  • 7

    Meanwhile, toast the whole grain bread and spread with unsalted butter once toasted.

  • 8

    Serve the scramble hot alongside the toasted bread for a complete breakfast.

Egg and Chicken Veggie Scramble with Toasted Bread

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

Egg and Chicken Veggie Scramble with Toasted Bread

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Toasted Bread

Savor a hearty breakfast featuring tender diced chicken, fluffy scrambled eggs, and a medley of crisp cabbage and vibrant bell pepper, perfectly paired with a slice of toasted whole grain bread enhanced by a touch of olive oil and butter. This balanced meal offers a satisfying blend of protein and healthy fats to kick-start your day.

NUTRITION

524kcal
Protein
39.7g
Fat
30.8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (~70g)

2 Large Eggs

1 cup shredded Green Cabbage (~89g)

1 medium Red Bell Pepper, diced (~60g)

1 small Yellow Onion, diced (~50g)

1 slice Whole Grain Bread

1 tbsp Olive Oil

1 tsp Unsalted Butter

PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper.

  • 2

    In a skillet, heat the olive oil over medium heat. Add the diced chicken and sauté until it is cooked through and lightly golden.

  • 3

    Add the diced onion to the skillet and cook until softened and translucent.

  • 4

    Stir in the shredded cabbage and diced red bell pepper. Cook for an additional 2 minutes until the vegetables are just tender.

  • 5

    In a bowl, whisk the eggs until blended. Pour the eggs over the chicken and vegetable mixture.

  • 6

    Gently scramble the eggs with the veggies until the eggs are fully set but still soft and creamy.

  • 7

    Meanwhile, toast the whole grain bread and spread with unsalted butter once toasted.

  • 8

    Serve the scramble hot alongside the toasted bread for a complete breakfast.