Egg White and Chicken Thigh Scramble with Roasted Peppers and Spinach

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

Egg White and Chicken Thigh Scramble with Roasted Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Thigh Scramble with Roasted Peppers and Spinach

Start your day with a hearty yet light scramble featuring tender, marinated chicken thigh paired with delicate egg whites. Roasted red peppers and fresh spinach provide vibrant color and a burst of flavor, while crumbled feta adds a tangy Mediterranean touch. This balanced breakfast is both nutritious and satisfying, with a perfect blend of protein, healthy fats, and fresh veggies.

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NUTRITION

386kcal
Protein
33.6g
Fat
27.4g
Carbs
6.0g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Thigh (skinless, boneless)

2 large Egg Whites

1/2 cup Roasted Red Pepper (chopped)

1 cup Fresh Spinach

3 teaspoons Olive Oil

1 oz Feta Cheese

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PREPARATION

  • 1

    Prepare the ingredients by chopping the roasted red pepper and roughly tearing the spinach leaves.

  • 2

    Slice the chicken thigh into small bite-sized pieces.

  • 3

    Heat a nonstick skillet over medium heat and add olive oil. Once hot, add the chicken pieces and sauté until they are cooked through and slightly browned, about 5-7 minutes.

  • 4

    Lower the heat slightly and add the egg whites to the pan, stirring gently to combine with the chicken.

  • 5

    Mix in the roasted red pepper and spinach, and continue to cook until the spinach wilts and the egg whites set, stirring occasionally.

  • 6

    Remove from heat and transfer the scramble to a plate. Sprinkle the crumbled feta cheese on top.

  • 7

    Season lightly with salt and pepper if desired, and serve warm.

Egg White and Chicken Thigh Scramble with Roasted Peppers and Spinach

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

Egg White and Chicken Thigh Scramble with Roasted Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Thigh Scramble with Roasted Peppers and Spinach

Start your day with a hearty yet light scramble featuring tender, marinated chicken thigh paired with delicate egg whites. Roasted red peppers and fresh spinach provide vibrant color and a burst of flavor, while crumbled feta adds a tangy Mediterranean touch. This balanced breakfast is both nutritious and satisfying, with a perfect blend of protein, healthy fats, and fresh veggies.

NUTRITION

386kcal
Protein
33.6g
Fat
27.4g
Carbs
6.0g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Thigh (skinless, boneless)

2 large Egg Whites

1/2 cup Roasted Red Pepper (chopped)

1 cup Fresh Spinach

3 teaspoons Olive Oil

1 oz Feta Cheese

PREPARATION

  • 1

    Prepare the ingredients by chopping the roasted red pepper and roughly tearing the spinach leaves.

  • 2

    Slice the chicken thigh into small bite-sized pieces.

  • 3

    Heat a nonstick skillet over medium heat and add olive oil. Once hot, add the chicken pieces and sauté until they are cooked through and slightly browned, about 5-7 minutes.

  • 4

    Lower the heat slightly and add the egg whites to the pan, stirring gently to combine with the chicken.

  • 5

    Mix in the roasted red pepper and spinach, and continue to cook until the spinach wilts and the egg whites set, stirring occasionally.

  • 6

    Remove from heat and transfer the scramble to a plate. Sprinkle the crumbled feta cheese on top.

  • 7

    Season lightly with salt and pepper if desired, and serve warm.