Scrambled Egg Whites with Spinach and Grilled Chicken

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

Scrambled Egg Whites with Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Grilled Chicken

A vibrant breakfast featuring fluffy scrambled egg whites combined with fresh spinach and tender grilled chicken. Complemented by a crisp slice of whole wheat toast and creamy avocado, this dish offers a balanced start to your day with a satisfying mix of lean protein, healthy fats, and greens.

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NUTRITION

431kcal
Protein
33.7g
Fat
22.8g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

2 ounces grilled chicken breast (approx. 56g)

1 cup raw spinach (approx. 30g)

1 teaspoon olive oil (approx. 4.5g)

1 slice whole wheat toast (approx. 28g)

1/2 medium avocado (approx. 100g)

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PREPARATION

  • 1

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

  • 2

    Add the spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 3

    Pour in the egg whites and gently stir, cooking on low-medium heat until they begin to set.

  • 4

    While the eggs and spinach are cooking, slice the grilled chicken breast into bite-sized pieces.

  • 5

    Once the egg mixture is softly scrambled, fold in the chicken pieces and heat through for another 1-2 minutes.

  • 6

    Toast the slice of whole wheat bread until golden.

  • 7

    Plate the scrambled egg whites, spinach, and chicken alongside the toast, and top with slices of the half avocado.

  • 8

    Serve immediately and enjoy your nutritious breakfast.

Scrambled Egg Whites with Spinach and Grilled Chicken

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

Scrambled Egg Whites with Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Grilled Chicken

A vibrant breakfast featuring fluffy scrambled egg whites combined with fresh spinach and tender grilled chicken. Complemented by a crisp slice of whole wheat toast and creamy avocado, this dish offers a balanced start to your day with a satisfying mix of lean protein, healthy fats, and greens.

NUTRITION

431kcal
Protein
33.7g
Fat
22.8g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

2 ounces grilled chicken breast (approx. 56g)

1 cup raw spinach (approx. 30g)

1 teaspoon olive oil (approx. 4.5g)

1 slice whole wheat toast (approx. 28g)

1/2 medium avocado (approx. 100g)

PREPARATION

  • 1

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

  • 2

    Add the spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 3

    Pour in the egg whites and gently stir, cooking on low-medium heat until they begin to set.

  • 4

    While the eggs and spinach are cooking, slice the grilled chicken breast into bite-sized pieces.

  • 5

    Once the egg mixture is softly scrambled, fold in the chicken pieces and heat through for another 1-2 minutes.

  • 6

    Toast the slice of whole wheat bread until golden.

  • 7

    Plate the scrambled egg whites, spinach, and chicken alongside the toast, and top with slices of the half avocado.

  • 8

    Serve immediately and enjoy your nutritious breakfast.