Chicken Egg White Scramble with Spinach and Quinoa

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

Chicken Egg White Scramble with Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Quinoa

Enjoy a savory and satisfying breakfast scramble featuring light, fluffy egg whites and tender, diced chicken breast, tossed with fresh spinach, red bell pepper, and hearty quinoa. Finished with a sprinkle of reduced-fat cheddar and creamy avocado slices, this nutrient-packed meal offers a bright start to your day with balanced flavors and textures.

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NUTRITION

716kcal
Protein
59.5g
Fat
38.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup egg whites (180g)

3 oz chicken breast (85g)

0.5 cup cooked quinoa (93g)

1 cup raw spinach (30g)

0.5 red bell pepper (75g)

1 tbsp olive oil (13.5g)

1 oz reduced-fat cheddar cheese (28g)

0.5 medium avocado (100g)

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PREPARATION

  • 1

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

  • 2

    Add diced chicken breast to the skillet and sauté until lightly browned and heated through.

  • 3

    Mix in chopped red bell pepper and spinach, cooking until the spinach wilts slightly.

  • 4

    Pour in the egg whites and gently stir to combine with the chicken and vegetables.

  • 5

    Stir in cooked quinoa and continue to scramble until the egg whites are fully set.

  • 6

    Remove the skillet from heat and sprinkle the reduced-fat cheddar cheese over the scramble, allowing it to melt.

  • 7

    Transfer the scramble to a plate and top with slices of avocado.

  • 8

    Season with salt and pepper to taste, and serve immediately.

Chicken Egg White Scramble with Spinach and Quinoa

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

Chicken Egg White Scramble with Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Quinoa

Enjoy a savory and satisfying breakfast scramble featuring light, fluffy egg whites and tender, diced chicken breast, tossed with fresh spinach, red bell pepper, and hearty quinoa. Finished with a sprinkle of reduced-fat cheddar and creamy avocado slices, this nutrient-packed meal offers a bright start to your day with balanced flavors and textures.

NUTRITION

716kcal
Protein
59.5g
Fat
38.5g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup egg whites (180g)

3 oz chicken breast (85g)

0.5 cup cooked quinoa (93g)

1 cup raw spinach (30g)

0.5 red bell pepper (75g)

1 tbsp olive oil (13.5g)

1 oz reduced-fat cheddar cheese (28g)

0.5 medium avocado (100g)

PREPARATION

  • 1

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

  • 2

    Add diced chicken breast to the skillet and sauté until lightly browned and heated through.

  • 3

    Mix in chopped red bell pepper and spinach, cooking until the spinach wilts slightly.

  • 4

    Pour in the egg whites and gently stir to combine with the chicken and vegetables.

  • 5

    Stir in cooked quinoa and continue to scramble until the egg whites are fully set.

  • 6

    Remove the skillet from heat and sprinkle the reduced-fat cheddar cheese over the scramble, allowing it to melt.

  • 7

    Transfer the scramble to a plate and top with slices of avocado.

  • 8

    Season with salt and pepper to taste, and serve immediately.