YOUR SOLIN GENERATED RECIPE
Chicken Veggie Egg White Scramble
A hearty yet light breakfast scramble featuring tender chicken breast chunks, fluffy egg whites, and a colorful medley of red bell pepper, spinach, cherry tomatoes, and onions. Sautéed in a blend of olive oils, this dish offers a balanced start to your day with a satisfying blend of protein and vibrant veggies.
INGREDIENTS
2 oz Chicken Breast
3 Egg Whites
1/2 medium Red Bell Pepper
1/2 cup Spinach
2 Cherry Tomatoes
1/4 cup chopped Onions
1 tbsp Extra Virgin Olive Oil
1 tsp Extra Virgin Olive Oil
PREPARATION
Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper if desired.
Chop the red bell pepper, spinach, cherry tomatoes, and onions into small pieces.
Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium heat. Add the chicken pieces and sauté until lightly browned and cooked through, about 3-4 minutes.
Add the chopped onions and red bell pepper to the pan and cook until they begin to soften, about 2 minutes.
Stir in the spinach and cherry tomatoes, and cook for an additional minute.
Pour in the egg whites and drizzle with the remaining 1 teaspoon of olive oil. Allow the egg whites to set slightly, then gently scramble them with the other ingredients until fully cooked, about 2-3 minutes.
Remove from heat and serve immediately.