YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Grilled Chicken and Spinach
Enjoy a vibrant, protein-packed breakfast featuring fluffy egg whites scrambled with a medley of sautéed spinach, bell pepper, and onion, accented by tender grilled chicken. Finished with a side of whole grain toast, a drizzle of olive oil, and creamy avocado, this meal delivers balanced textures and flavors to kickstart your day.
INGREDIENTS
6 large egg whites
2 oz grilled chicken breast
1 cup fresh spinach
1/4 cup diced red bell pepper
1/4 cup diced onion
2 tsp olive oil
1 slice whole grain bread
1/4 medium avocado
PREPARATION
Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.
Add the diced onion and bell pepper to the skillet and sauté until they start to soften, about 2-3 minutes.
Toss in the fresh spinach and cook until wilted, stirring frequently.
Pour in the egg whites and gently scramble the mixture, cooking until the egg whites are set.
In a separate pan, reheat or quickly grill 2 oz of chicken breast if not already cooked, then slice into bite-sized pieces and fold into the scramble.
Toast the whole grain bread to your liking.
Plate the egg white scramble with grilled chicken alongside the toast.
Top the scramble with quartered avocado and drizzle the remaining 1 tsp olive oil over the dish.
Serve immediately and enjoy a balanced, protein-rich breakfast.