Creamy Chicken and Carrot Scramble Bowl

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

Creamy Chicken and Carrot Scramble Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Carrot Scramble Bowl

A comforting breakfast bowl featuring tender, lightly seasoned chicken, softly scrambled eggs, and sweet shredded carrots all enveloped in a velvety light cream sauce over a bed of warm, fluffy brown rice. This dish delivers a balanced mix of protein, carbs, and a touch of creamy richness to start your day right.

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NUTRITION

369kcal
Protein
26.7g
Fat
10.2g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1 Large Egg

1 Egg White

1/2 cup Shredded Carrot

3/4 cup Cooked Brown Rice

1 tbsp Light Cream

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PREPARATION

  • 1

    Prepare ingredients by dicing the chicken breast into small, bite-sized pieces and shredding the carrot if not pre-shredded.

  • 2

    In a small bowl, whisk together the whole egg, egg white, and light cream until well combined.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil or use a small amount of water to prevent sticking.

  • 4

    Sauté the chicken pieces until they are cooked through and lightly golden, about 3-4 minutes.

  • 5

    Add the shredded carrot to the skillet and cook for an additional 1-2 minutes until slightly tender.

  • 6

    Pour in the egg mixture over the chicken and carrots, stirring gently to scramble the eggs evenly with the other ingredients.

  • 7

    Once the eggs are softly scrambled and just set, remove the skillet from the heat.

  • 8

    To serve, layer the cooked brown rice in a bowl and spoon the creamy chicken and carrot scramble on top. Enjoy hot.

Creamy Chicken and Carrot Scramble Bowl

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

Creamy Chicken and Carrot Scramble Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Carrot Scramble Bowl

A comforting breakfast bowl featuring tender, lightly seasoned chicken, softly scrambled eggs, and sweet shredded carrots all enveloped in a velvety light cream sauce over a bed of warm, fluffy brown rice. This dish delivers a balanced mix of protein, carbs, and a touch of creamy richness to start your day right.

NUTRITION

369kcal
Protein
26.7g
Fat
10.2g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1 Large Egg

1 Egg White

1/2 cup Shredded Carrot

3/4 cup Cooked Brown Rice

1 tbsp Light Cream

PREPARATION

  • 1

    Prepare ingredients by dicing the chicken breast into small, bite-sized pieces and shredding the carrot if not pre-shredded.

  • 2

    In a small bowl, whisk together the whole egg, egg white, and light cream until well combined.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil or use a small amount of water to prevent sticking.

  • 4

    Sauté the chicken pieces until they are cooked through and lightly golden, about 3-4 minutes.

  • 5

    Add the shredded carrot to the skillet and cook for an additional 1-2 minutes until slightly tender.

  • 6

    Pour in the egg mixture over the chicken and carrots, stirring gently to scramble the eggs evenly with the other ingredients.

  • 7

    Once the eggs are softly scrambled and just set, remove the skillet from the heat.

  • 8

    To serve, layer the cooked brown rice in a bowl and spoon the creamy chicken and carrot scramble on top. Enjoy hot.