Egg White and Chicken Veggie Scramble with Roasted Potatoes

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

Egg White and Chicken Veggie Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Roasted Potatoes

Enjoy a protein-packed morning scramble featuring fluffy egg whites, lean chicken breast, and a medley of vibrant vegetables, paired with crispy roasted potatoes for a balanced start to your day.

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NUTRITION

404kcal
Protein
41.9g
Fat
6.1g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1.5 oz Chicken Breast (42g)

200g Baby Potatoes

50g Red Bell Pepper

30g Yellow Onion

20g Fresh Spinach

50g Tomato

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and halve the baby potatoes. Toss them with 1 tsp olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the potatoes in the oven for about 25 minutes or until golden and crisp, turning halfway through.

  • 4

    While the potatoes are roasting, dice the red bell pepper, yellow onion, and tomato. Roughly chop the spinach.

  • 5

    In a bowl, combine 1 cup of egg whites with the diced vegetables. Mix in the precooked, sliced chicken breast.

  • 6

    Heat a non-stick skillet over medium heat and pour in the egg white and vegetable mixture. Gently scramble until the egg whites are fully cooked and the chicken is warmed through.

  • 7

    Plate the scramble alongside the roasted potatoes and serve warm.

Egg White and Chicken Veggie Scramble with Roasted Potatoes

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

Egg White and Chicken Veggie Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Roasted Potatoes

Enjoy a protein-packed morning scramble featuring fluffy egg whites, lean chicken breast, and a medley of vibrant vegetables, paired with crispy roasted potatoes for a balanced start to your day.

NUTRITION

404kcal
Protein
41.9g
Fat
6.1g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1.5 oz Chicken Breast (42g)

200g Baby Potatoes

50g Red Bell Pepper

30g Yellow Onion

20g Fresh Spinach

50g Tomato

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and halve the baby potatoes. Toss them with 1 tsp olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast the potatoes in the oven for about 25 minutes or until golden and crisp, turning halfway through.

  • 4

    While the potatoes are roasting, dice the red bell pepper, yellow onion, and tomato. Roughly chop the spinach.

  • 5

    In a bowl, combine 1 cup of egg whites with the diced vegetables. Mix in the precooked, sliced chicken breast.

  • 6

    Heat a non-stick skillet over medium heat and pour in the egg white and vegetable mixture. Gently scramble until the egg whites are fully cooked and the chicken is warmed through.

  • 7

    Plate the scramble alongside the roasted potatoes and serve warm.