Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

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

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

A hearty and flavorful breakfast scramble featuring lean chicken breast and fluffy egg whites tossed with fresh spinach and sautéed mushrooms, finished with a hint of olive oil and creamy avocado for a balanced start to your day.

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NUTRITION

408kcal
Protein
47.4g
Fat
20.5g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

3 ounces chicken breast

1 cup fresh spinach

1/2 cup sliced mushrooms

1.5 teaspoons olive oil

1/2 medium avocado

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 1.5 teaspoons of olive oil and warm it up slightly.

  • 3

    Sauté the sliced mushrooms for 2-3 minutes until they turn tender and lightly browned.

  • 4

    Add the chicken breast (pre-cooked and diced) to the skillet and heat for another 2 minutes.

  • 5

    Stir in the fresh spinach and allow it to wilt, about 1 minute.

  • 6

    Pour in the egg whites and season with salt and pepper. Stir gently and cook until the egg whites are set, about 3-4 minutes.

  • 7

    Transfer the scramble to a plate and top with sliced avocado before serving.

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

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

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

A hearty and flavorful breakfast scramble featuring lean chicken breast and fluffy egg whites tossed with fresh spinach and sautéed mushrooms, finished with a hint of olive oil and creamy avocado for a balanced start to your day.

NUTRITION

408kcal
Protein
47.4g
Fat
20.5g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

3 ounces chicken breast

1 cup fresh spinach

1/2 cup sliced mushrooms

1.5 teaspoons olive oil

1/2 medium avocado

Salt and pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add 1.5 teaspoons of olive oil and warm it up slightly.

  • 3

    Sauté the sliced mushrooms for 2-3 minutes until they turn tender and lightly browned.

  • 4

    Add the chicken breast (pre-cooked and diced) to the skillet and heat for another 2 minutes.

  • 5

    Stir in the fresh spinach and allow it to wilt, about 1 minute.

  • 6

    Pour in the egg whites and season with salt and pepper. Stir gently and cook until the egg whites are set, about 3-4 minutes.

  • 7

    Transfer the scramble to a plate and top with sliced avocado before serving.