Spinach and Chicken Egg White Scramble with Sautéed Kale

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

Spinach and Chicken Egg White Scramble with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Spinach and Chicken Egg White Scramble with Sautéed Kale

Enjoy a light yet satisfying breakfast scramble featuring fluffy egg whites, tender chicken breast strips, fresh spinach, and hearty kale sautéed in olive oil. This dish delivers a clean, protein-packed start to the day with vibrant greens and a delicate balance of flavors.

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NUTRITION

412kcal
Protein
33.5g
Fat
24.5g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

2 ounces cooked chicken breast

1 cup fresh spinach

1 cup chopped kale

1.5 tablespoons olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the chopped kale and sauté for about 2-3 minutes until it starts to soften.

  • 3

    Add the fresh spinach to the skillet and cook for another minute, allowing the greens to wilt.

  • 4

    Push the greens to one side of the pan and add the remaining 0.5 tablespoon of olive oil to the cleared space.

  • 5

    Pour in the egg whites and let them cook undisturbed for about 30 seconds before gently stirring.

  • 6

    Add the pre-cooked, sliced chicken breast to the eggs and greens, stirring to combine all the flavors.

  • 7

    Season with salt and pepper, and continue cooking until the egg whites are fully set, about 2-3 more minutes.

  • 8

    Transfer the scramble onto a plate and serve immediately.

Spinach and Chicken Egg White Scramble with Sautéed Kale

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

Spinach and Chicken Egg White Scramble with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Spinach and Chicken Egg White Scramble with Sautéed Kale

Enjoy a light yet satisfying breakfast scramble featuring fluffy egg whites, tender chicken breast strips, fresh spinach, and hearty kale sautéed in olive oil. This dish delivers a clean, protein-packed start to the day with vibrant greens and a delicate balance of flavors.

NUTRITION

412kcal
Protein
33.5g
Fat
24.5g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

2 ounces cooked chicken breast

1 cup fresh spinach

1 cup chopped kale

1.5 tablespoons olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the chopped kale and sauté for about 2-3 minutes until it starts to soften.

  • 3

    Add the fresh spinach to the skillet and cook for another minute, allowing the greens to wilt.

  • 4

    Push the greens to one side of the pan and add the remaining 0.5 tablespoon of olive oil to the cleared space.

  • 5

    Pour in the egg whites and let them cook undisturbed for about 30 seconds before gently stirring.

  • 6

    Add the pre-cooked, sliced chicken breast to the eggs and greens, stirring to combine all the flavors.

  • 7

    Season with salt and pepper, and continue cooking until the egg whites are fully set, about 2-3 more minutes.

  • 8

    Transfer the scramble onto a plate and serve immediately.