Egg White and Chicken Veggie Scramble with Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Sautéed Spinach

A savory morning scramble featuring tender diced chicken breast and fluffy egg whites tossed with vibrant bell peppers, onions, and fresh spinach, all perfectly sautéed in a hint of olive oil. Served with a slice of whole-grain toast topped with creamy avocado and a side of mixed berries, this breakfast delivers a balanced start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

510kcal
Protein
45.3g
Fat
20.4g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

3 ounces chicken breast (cooked, approx. 85g)

1 cup fresh spinach

1/2 cup chopped red bell pepper

1/2 cup chopped onion

1 teaspoon olive oil

1 slice whole-grain bread

1/2 avocado

1/2 cup mixed berries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into small cubes. If not pre-cooked, sauté the chicken until fully cooked and lightly golden, then remove from the pan.

  • 3

    Add chopped onions and bell peppers to the skillet and sauté until they begin to soften, about 2-3 minutes.

  • 4

    Add the egg whites and fresh spinach to the skillet. Stir gently to combine, allowing the spinach to wilt and the egg whites to cook thoroughly.

  • 5

    Return the cooked chicken to the pan and mix until all ingredients are evenly heated. Season with salt and pepper to taste.

  • 6

    Meanwhile, toast the whole-grain bread. Slice the avocado and set it atop the warm toast.

  • 7

    Plate the chicken and veggie scramble alongside the avocado toast and serve with a side of mixed berries.

Egg White and Chicken Veggie Scramble with Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Sautéed Spinach

A savory morning scramble featuring tender diced chicken breast and fluffy egg whites tossed with vibrant bell peppers, onions, and fresh spinach, all perfectly sautéed in a hint of olive oil. Served with a slice of whole-grain toast topped with creamy avocado and a side of mixed berries, this breakfast delivers a balanced start to your day.

NUTRITION

510kcal
Protein
45.3g
Fat
20.4g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

3 ounces chicken breast (cooked, approx. 85g)

1 cup fresh spinach

1/2 cup chopped red bell pepper

1/2 cup chopped onion

1 teaspoon olive oil

1 slice whole-grain bread

1/2 avocado

1/2 cup mixed berries

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into small cubes. If not pre-cooked, sauté the chicken until fully cooked and lightly golden, then remove from the pan.

  • 3

    Add chopped onions and bell peppers to the skillet and sauté until they begin to soften, about 2-3 minutes.

  • 4

    Add the egg whites and fresh spinach to the skillet. Stir gently to combine, allowing the spinach to wilt and the egg whites to cook thoroughly.

  • 5

    Return the cooked chicken to the pan and mix until all ingredients are evenly heated. Season with salt and pepper to taste.

  • 6

    Meanwhile, toast the whole-grain bread. Slice the avocado and set it atop the warm toast.

  • 7

    Plate the chicken and veggie scramble alongside the avocado toast and serve with a side of mixed berries.