Egg White Omelette with Chicken Breast and Roasted Potatoes

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

Egg White Omelette with Chicken Breast and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Chicken Breast and Roasted Potatoes

Enjoy a hearty and well-balanced breakfast featuring a fluffy egg white omelette paired with tender, seasoned chicken breast and crispy roasted potatoes. Fresh bell pepper and spinach add vibrant color and nutritional punch, while a drizzle of olive oil infuses the dish with rich flavor.

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NUTRITION

633kcal
Protein
53.5g
Fat
27.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (~165g)

3.5 oz (100g) chicken breast

1 medium potato (~150g)

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

1/2 cup spinach (~15g)

1.75 tbsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the medium potato into 1/2-inch cubes, toss with half of the olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 25-30 minutes until golden and crispy.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat a small drizzle of olive oil over medium heat and cook the chicken until fully cooked and slightly browned. Remove from the pan and slice into bite-sized pieces.

  • 3

    In the same skillet, add the red bell pepper and spinach. Sauté for 2-3 minutes until the vegetables begin to soften.

  • 4

    Pour the egg whites over the vegetables in the skillet and let them set. Once the eggs start to firm up, gently fold the omelette to incorporate the cooked vegetables.

  • 5

    Plate the egg white omelette and top with the sliced chicken breast. Serve the roasted potatoes on the side and enjoy a balanced, protein-packed breakfast.

Egg White Omelette with Chicken Breast and Roasted Potatoes

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

Egg White Omelette with Chicken Breast and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Omelette with Chicken Breast and Roasted Potatoes

Enjoy a hearty and well-balanced breakfast featuring a fluffy egg white omelette paired with tender, seasoned chicken breast and crispy roasted potatoes. Fresh bell pepper and spinach add vibrant color and nutritional punch, while a drizzle of olive oil infuses the dish with rich flavor.

NUTRITION

633kcal
Protein
53.5g
Fat
27.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (~165g)

3.5 oz (100g) chicken breast

1 medium potato (~150g)

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

1/2 cup spinach (~15g)

1.75 tbsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Dice the medium potato into 1/2-inch cubes, toss with half of the olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 25-30 minutes until golden and crispy.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat a small drizzle of olive oil over medium heat and cook the chicken until fully cooked and slightly browned. Remove from the pan and slice into bite-sized pieces.

  • 3

    In the same skillet, add the red bell pepper and spinach. Sauté for 2-3 minutes until the vegetables begin to soften.

  • 4

    Pour the egg whites over the vegetables in the skillet and let them set. Once the eggs start to firm up, gently fold the omelette to incorporate the cooked vegetables.

  • 5

    Plate the egg white omelette and top with the sliced chicken breast. Serve the roasted potatoes on the side and enjoy a balanced, protein-packed breakfast.