Cheesy Scrambled Eggs with Chicken and Broccoli

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

Cheesy Scrambled Eggs with Chicken and Broccoli

YOUR SOLIN GENERATED RECIPE

Cheesy Scrambled Eggs with Chicken and Broccoli

Savor a vibrant breakfast with a Hispanic twist – creamy, cheesy scrambled eggs paired with tender, lightly seasoned chicken, crisp broccoli, and a side of fluffy white rice. A drizzle of olive oil and a touch of fresh salsa infuse subtle spice and brightness into this well-balanced, satisfying morning meal.

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NUTRITION

519kcal
Protein
27g
Fat
22.7g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg (50g)

2 Egg Whites (66g total)

20g Cooked Chicken Breast

50g Chopped Broccoli

15g Shredded Cheddar Cheese

2.5 tsp Olive Oil

1 Tbsp Mild Salsa

1 cup Cooked White Rice

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PREPARATION

  • 1

    In a small bowl, crack the large egg and add the two egg whites. Whisk together until blended.

  • 2

    Heat a non-stick skillet over medium heat and add 2.5 teaspoons of olive oil.

  • 3

    Add the lightly chopped broccoli to the skillet and sauté for about 2 minutes until just tender.

  • 4

    Add the 20 grams of pre-cooked, shredded chicken breast to warm through.

  • 5

    Pour in the egg mixture. Gently stir continuously to scramble, allowing the eggs to slowly set.

  • 6

    Once the eggs begin to form soft curds, sprinkle in the shredded cheddar cheese and fold until just melted.

  • 7

    Remove the skillet from heat and stir in the mild salsa for a subtle Hispanic flair.

  • 8

    Serve the cheesy scrambled eggs with chicken and broccoli alongside a cup of warm cooked white rice.

Cheesy Scrambled Eggs with Chicken and Broccoli

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

Cheesy Scrambled Eggs with Chicken and Broccoli

YOUR SOLIN GENERATED RECIPE

Cheesy Scrambled Eggs with Chicken and Broccoli

Savor a vibrant breakfast with a Hispanic twist – creamy, cheesy scrambled eggs paired with tender, lightly seasoned chicken, crisp broccoli, and a side of fluffy white rice. A drizzle of olive oil and a touch of fresh salsa infuse subtle spice and brightness into this well-balanced, satisfying morning meal.

NUTRITION

519kcal
Protein
27g
Fat
22.7g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg (50g)

2 Egg Whites (66g total)

20g Cooked Chicken Breast

50g Chopped Broccoli

15g Shredded Cheddar Cheese

2.5 tsp Olive Oil

1 Tbsp Mild Salsa

1 cup Cooked White Rice

PREPARATION

  • 1

    In a small bowl, crack the large egg and add the two egg whites. Whisk together until blended.

  • 2

    Heat a non-stick skillet over medium heat and add 2.5 teaspoons of olive oil.

  • 3

    Add the lightly chopped broccoli to the skillet and sauté for about 2 minutes until just tender.

  • 4

    Add the 20 grams of pre-cooked, shredded chicken breast to warm through.

  • 5

    Pour in the egg mixture. Gently stir continuously to scramble, allowing the eggs to slowly set.

  • 6

    Once the eggs begin to form soft curds, sprinkle in the shredded cheddar cheese and fold until just melted.

  • 7

    Remove the skillet from heat and stir in the mild salsa for a subtle Hispanic flair.

  • 8

    Serve the cheesy scrambled eggs with chicken and broccoli alongside a cup of warm cooked white rice.