Egg White and Chicken Vegetable Scramble

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

Egg White and Chicken Vegetable Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Vegetable Scramble

Enjoy a light and savory breakfast scramble where tender pieces of chicken combine with fluffy egg whites and fresh vegetables, accented by a hint of olive oil and complemented with a side of rice for a balanced start to your day.

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NUTRITION

264kcal
Protein
28.9g
Fat
8.7g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

2 ounces chicken breast (57g)

1/2 cup chopped red bell pepper (75g)

1/2 cup raw spinach (15g)

1/4 cup cooked white rice (45g)

1.5 teaspoons olive oil (7.5g)

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PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into small pieces and season lightly with salt and pepper. Sauté the chicken until just cooked through, about 3-4 minutes.

  • 3

    Add the chopped red bell pepper and spinach to the skillet. Sauté for about 2 minutes until the vegetables begin to soften.

  • 4

    Stir in the cooked white rice and allow it to warm through.

  • 5

    Pour in the egg whites and gently scramble the mixture, cooking until the eggs are set and fully incorporated with the chicken and vegetables.

  • 6

    Adjust seasoning with salt and pepper to taste, then serve hot.

Egg White and Chicken Vegetable Scramble

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

Egg White and Chicken Vegetable Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Vegetable Scramble

Enjoy a light and savory breakfast scramble where tender pieces of chicken combine with fluffy egg whites and fresh vegetables, accented by a hint of olive oil and complemented with a side of rice for a balanced start to your day.

NUTRITION

264kcal
Protein
28.9g
Fat
8.7g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

2 ounces chicken breast (57g)

1/2 cup chopped red bell pepper (75g)

1/2 cup raw spinach (15g)

1/4 cup cooked white rice (45g)

1.5 teaspoons olive oil (7.5g)

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into small pieces and season lightly with salt and pepper. Sauté the chicken until just cooked through, about 3-4 minutes.

  • 3

    Add the chopped red bell pepper and spinach to the skillet. Sauté for about 2 minutes until the vegetables begin to soften.

  • 4

    Stir in the cooked white rice and allow it to warm through.

  • 5

    Pour in the egg whites and gently scramble the mixture, cooking until the eggs are set and fully incorporated with the chicken and vegetables.

  • 6

    Adjust seasoning with salt and pepper to taste, then serve hot.