Scrambled Eggs with Sautéed Greens and Avocado

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

Scrambled Eggs with Sautéed Greens and Avocado

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Greens and Avocado

Enjoy a hearty breakfast featuring fluffy scrambled eggs enhanced with a splash of extra egg white for added protein, complemented by a warming side of sautéed kale and tender grilled chicken thigh slices. Finished with creamy avocado slices and a drizzle of olive oil, this meal combines textures and flavors for a satisfying start to your day.

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NUTRITION

560kcal
Protein
43.3g
Fat
38.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 large egg white

2.5 oz skinless, boneless chicken thigh

1 cup chopped kale

1/2 medium avocado

2 tsp olive oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat. Add 1 teaspoon of olive oil.

  • 2

    Season the chicken thigh lightly with salt and pepper. Grill in the skillet for about 3-4 minutes per side or until fully cooked. Once done, chop or slice into bite-size pieces.

  • 3

    In another pan, heat the remaining olive oil over medium heat. Add the chopped kale and a pinch of salt (and garlic powder if desired) and sauté for about 2-3 minutes until just softened.

  • 4

    In a bowl, whisk together the 3 large eggs and 1 egg white with a pinch of salt and pepper.

  • 5

    Pour the egg mixture over the sautéed kale, gently stirring to combine. Let the eggs sit for a few seconds before stirring gently to create soft curds. Cook until the eggs are softly scrambled, about 2-3 minutes.

  • 6

    Plate the scrambled eggs and kale, then top with the grilled chicken pieces. Arrange avocado slices on the side.

  • 7

    Finish with an extra sprinkle of black pepper if desired, and serve warm.

Scrambled Eggs with Sautéed Greens and Avocado

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

Scrambled Eggs with Sautéed Greens and Avocado

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Greens and Avocado

Enjoy a hearty breakfast featuring fluffy scrambled eggs enhanced with a splash of extra egg white for added protein, complemented by a warming side of sautéed kale and tender grilled chicken thigh slices. Finished with creamy avocado slices and a drizzle of olive oil, this meal combines textures and flavors for a satisfying start to your day.

NUTRITION

560kcal
Protein
43.3g
Fat
38.7g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 large egg white

2.5 oz skinless, boneless chicken thigh

1 cup chopped kale

1/2 medium avocado

2 tsp olive oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat. Add 1 teaspoon of olive oil.

  • 2

    Season the chicken thigh lightly with salt and pepper. Grill in the skillet for about 3-4 minutes per side or until fully cooked. Once done, chop or slice into bite-size pieces.

  • 3

    In another pan, heat the remaining olive oil over medium heat. Add the chopped kale and a pinch of salt (and garlic powder if desired) and sauté for about 2-3 minutes until just softened.

  • 4

    In a bowl, whisk together the 3 large eggs and 1 egg white with a pinch of salt and pepper.

  • 5

    Pour the egg mixture over the sautéed kale, gently stirring to combine. Let the eggs sit for a few seconds before stirring gently to create soft curds. Cook until the eggs are softly scrambled, about 2-3 minutes.

  • 6

    Plate the scrambled eggs and kale, then top with the grilled chicken pieces. Arrange avocado slices on the side.

  • 7

    Finish with an extra sprinkle of black pepper if desired, and serve warm.