YOUR SOLIN GENERATED RECIPE
Scrambled Egg White and Chicken Bowl with Roasted Potatoes
A wholesome breakfast bowl featuring fluffy scrambled egg whites paired with tender diced chicken, complemented by crispy roasted potatoes and a side of bright, steamed broccoli. This balanced dish offers a satisfying blend of textures and flavors to kickstart your day with clean, lean protein and heartwarming comfort.
INGREDIENTS
4 large egg whites
2 oz diced chicken breast
1 cup diced potatoes
1.5 tsp olive oil
1/2 cup steamed broccoli
PREPARATION
Preheat your oven to 425°F. Toss the diced potatoes with 1.5 teaspoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast the potatoes in the preheated oven for 20-25 minutes, turning once halfway through, until they are golden and tender.
While the potatoes are roasting, heat a non-stick skillet over medium heat. Add the diced chicken breast and cook until it is lightly browned and cooked through, about 4-5 minutes. Remove and set aside.
In the same skillet, pour in the egg whites. Let them sit for a moment until they start to set, then gently scramble them until fully cooked, about 2-3 minutes.
Steam the broccoli by placing it in a steamer basket over boiling water for about 3-4 minutes until just tender but still vibrant.
To assemble the bowl, layer the scrambled egg whites and cooked chicken with the roasted potatoes. Add the steamed broccoli on the side. Season with additional salt and pepper if desired before serving.