Egg White Scramble with Sautéed 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 Sautéed Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Spinach and Grilled Chicken

A light yet satisfying breakfast featuring a fluffy egg white scramble combined with tender grilled chicken and fresh spinach, served alongside a slice of whole wheat toast topped with creamy avocado and a drizzle of almond butter. This dish offers a balanced blend of lean protein and healthy fats, perfect for fueling your morning without weighing you down.

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NUTRITION

521kcal
Protein
30.8g
Fat
34.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (120g)

1 ounce Grilled Chicken Breast (28g)

1 cup Baby Spinach (30g)

2 teaspoons Olive Oil (9g total)

1 slice Whole Wheat Toast (28g)

1/2 medium Avocado (100g)

1 tablespoon Almond Butter (16g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon olive oil.

  • 2

    Pour the egg whites into the skillet and allow them to heat up gently while stirring occasionally.

  • 3

    Add the baby spinach to the skillet and sauté until just wilted, mixing the spinach evenly with the egg whites.

  • 4

    Slice the grilled chicken breast into bite-sized strips and add them to the scramble, warming them through.

  • 5

    While the scramble finishes cooking, toast the whole wheat bread until golden.

  • 6

    In a small bowl, mash the avocado and stir in the almond butter until well combined.

  • 7

    Plate the egg white scramble alongside the toast, and generously top the toast with the avocado almond butter spread.

  • 8

    Drizzle the remaining 1 teaspoon olive oil over the scramble or spread as desired, and serve warm.

Egg White Scramble with Sautéed 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 Sautéed Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Sautéed Spinach and Grilled Chicken

A light yet satisfying breakfast featuring a fluffy egg white scramble combined with tender grilled chicken and fresh spinach, served alongside a slice of whole wheat toast topped with creamy avocado and a drizzle of almond butter. This dish offers a balanced blend of lean protein and healthy fats, perfect for fueling your morning without weighing you down.

NUTRITION

521kcal
Protein
30.8g
Fat
34.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (120g)

1 ounce Grilled Chicken Breast (28g)

1 cup Baby Spinach (30g)

2 teaspoons Olive Oil (9g total)

1 slice Whole Wheat Toast (28g)

1/2 medium Avocado (100g)

1 tablespoon Almond Butter (16g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon olive oil.

  • 2

    Pour the egg whites into the skillet and allow them to heat up gently while stirring occasionally.

  • 3

    Add the baby spinach to the skillet and sauté until just wilted, mixing the spinach evenly with the egg whites.

  • 4

    Slice the grilled chicken breast into bite-sized strips and add them to the scramble, warming them through.

  • 5

    While the scramble finishes cooking, toast the whole wheat bread until golden.

  • 6

    In a small bowl, mash the avocado and stir in the almond butter until well combined.

  • 7

    Plate the egg white scramble alongside the toast, and generously top the toast with the avocado almond butter spread.

  • 8

    Drizzle the remaining 1 teaspoon olive oil over the scramble or spread as desired, and serve warm.