Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

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

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

A savory, protein-packed breakfast featuring soft scrambled eggs paired with lightly sautéed spinach and succulent grilled chicken breast served alongside a crisp slice of whole wheat toast. The dish harmonizes gentle flavors and textures for a satisfying start to your day.

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NUTRITION

318kcal
Protein
23.9g
Fat
19.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g total)

1 ounce Grilled Chicken Breast (approx. 28g)

1 cup Fresh Spinach (approx. 30g)

1.5 tablespoons Extra Virgin Olive Oil (approx. 21g)

1 slice Whole Wheat Bread (approx. 40g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Lightly season the chicken breast and grill it until cooked through, about 3-4 minutes per side. Once done, slice into strips or bite-sized pieces.

  • 3

    In the same skillet, add the remaining olive oil and toss in the fresh spinach. Sauté for 1-2 minutes until just wilted, then transfer to a plate.

  • 4

    Beat the eggs lightly with a pinch of salt and pepper. Pour the eggs into the skillet and gently scramble them over medium-low heat until they are softly set.

  • 5

    Plate the scrambled eggs alongside the sautéed spinach, and top or serve with the sliced grilled chicken breast. Serve with toasted whole wheat bread on the side.

  • 6

    Enjoy your balanced, protein-rich breakfast!

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

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

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

A savory, protein-packed breakfast featuring soft scrambled eggs paired with lightly sautéed spinach and succulent grilled chicken breast served alongside a crisp slice of whole wheat toast. The dish harmonizes gentle flavors and textures for a satisfying start to your day.

NUTRITION

318kcal
Protein
23.9g
Fat
19.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g total)

1 ounce Grilled Chicken Breast (approx. 28g)

1 cup Fresh Spinach (approx. 30g)

1.5 tablespoons Extra Virgin Olive Oil (approx. 21g)

1 slice Whole Wheat Bread (approx. 40g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Lightly season the chicken breast and grill it until cooked through, about 3-4 minutes per side. Once done, slice into strips or bite-sized pieces.

  • 3

    In the same skillet, add the remaining olive oil and toss in the fresh spinach. Sauté for 1-2 minutes until just wilted, then transfer to a plate.

  • 4

    Beat the eggs lightly with a pinch of salt and pepper. Pour the eggs into the skillet and gently scramble them over medium-low heat until they are softly set.

  • 5

    Plate the scrambled eggs alongside the sautéed spinach, and top or serve with the sliced grilled chicken breast. Serve with toasted whole wheat bread on the side.

  • 6

    Enjoy your balanced, protein-rich breakfast!