YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Sautéed Chicken, Broccoli & Brussels Sprouts
A protein-packed breakfast featuring light scrambled egg whites paired with tender sautéed chicken, fresh broccoli, and a touch of roasted Brussels sprouts. This dish is lightly cooked in olive oil for healthy fats and a rich flavor, offering a balanced start to your day with vibrant colors and delicious textures.
INGREDIENTS
4 large egg whites (approx. 120g)
2 ounces chicken breast (approx. 57g)
1 cup broccoli (91g)
1 cup Brussels sprouts (88g)
1.5 tablespoons olive oil
PREPARATION
Preheat a non-stick skillet over medium heat.
Pour the egg whites into a bowl and whisk lightly.
Slice the chicken breast into bite-sized strips.
Heat 1 tablespoon olive oil in the skillet and add the chicken strips. Sauté for about 3-4 minutes until lightly golden and almost cooked through.
Add the broccoli florets and halved Brussels sprouts to the skillet with the chicken. Continue to sauté for an additional 3-4 minutes until the vegetables are bright and tender-crisp.
Push the chicken and vegetables to one side of the pan. Add the remaining 0.5 tablespoon olive oil to the cleared space and pour in the egg whites.
Gently scramble the egg whites, gradually incorporating the chicken and vegetables as the eggs start to set.
Cook until the egg whites are firm and the chicken is fully cooked. Season with salt and pepper to taste.
Serve warm and enjoy your balanced, protein-packed breakfast.