YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Scramble with Chicken Breast
Enjoy a hearty and flavorful breakfast scramble combining tender, lean chicken breast with light egg whites and a medley of colorful vegetables sautéed in olive oil for an energizing start to your day. This dish offers a fresh, satisfying blend of textures and tastes, perfect for fueling your morning without weighing you down.
INGREDIENTS
3 ounces Chicken Breast
2 Egg Whites
1 cup Mixed Vegetables (Spinach, Bell Pepper, Onion)
2 tablespoons Olive Oil
Salt and Pepper to taste
PREPARATION
Thinly slice or dice the chicken breast into bite-sized pieces.
Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Sauté the chicken pieces until lightly browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil. Toss in the mixed vegetables and sauté until they are tender, about 3-4 minutes.
Lower the heat and add the egg whites to the vegetables, stirring gently to combine.
Return the cooked chicken to the skillet, and season everything with salt and pepper to taste.
Continue to cook gently, stirring occasionally, until the egg whites are set, about 2-3 minutes.
Transfer the scramble to a plate and serve warm.