Spiced Chicken Egg Scramble with Sautéed Greens

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

Spiced Chicken Egg Scramble with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Spiced Chicken Egg Scramble with Sautéed Greens

A savory breakfast inspired by African flavors, featuring a spiced chicken and egg scramble nestled on a bed of vibrant, sautéed greens with red bell peppers and a creamy hint of avocado. This dish boasts warm spices like berbere and turmeric, lending a delightful kick that awakens the senses while marrying traditional ingredients with a modern, balanced twist.

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NUTRITION

528kcal
Protein
38.2g
Fat
38.8g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

2.5 ounces Chicken Breast (~70g)

1 cup Fresh Spinach (30g)

1/2 cup sliced Red Bell Pepper (46g)

1 tablespoon Extra Virgin Olive Oil (13.5g)

1 quarter Avocado (~50g)

1/2 teaspoon Berbere Seasoning

1/2 teaspoon Turmeric Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces and season lightly with salt, pepper, berbere, and turmeric.

  • 2

    Heat the olive oil in a medium skillet over medium heat. Sauté the chicken pieces for 3-4 minutes until they are just cooked through.

  • 3

    Add the sliced red bell pepper to the skillet and cook for another 2 minutes until they start to soften.

  • 4

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 5

    In a bowl, beat the eggs and pour them into the skillet. Gently scramble the mixture with the chicken and vegetables, ensuring the eggs cook evenly.

  • 6

    Once the eggs are fully set but still moist, remove the skillet from heat.

  • 7

    Plate the scramble and top with slices of quartered avocado.

  • 8

    Finish with a final sprinkle of salt and freshly ground black pepper to taste and serve immediately.

Spiced Chicken Egg Scramble with Sautéed Greens

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

Spiced Chicken Egg Scramble with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Spiced Chicken Egg Scramble with Sautéed Greens

A savory breakfast inspired by African flavors, featuring a spiced chicken and egg scramble nestled on a bed of vibrant, sautéed greens with red bell peppers and a creamy hint of avocado. This dish boasts warm spices like berbere and turmeric, lending a delightful kick that awakens the senses while marrying traditional ingredients with a modern, balanced twist.

NUTRITION

528kcal
Protein
38.2g
Fat
38.8g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

2.5 ounces Chicken Breast (~70g)

1 cup Fresh Spinach (30g)

1/2 cup sliced Red Bell Pepper (46g)

1 tablespoon Extra Virgin Olive Oil (13.5g)

1 quarter Avocado (~50g)

1/2 teaspoon Berbere Seasoning

1/2 teaspoon Turmeric Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Dice the chicken breast into small bite-sized pieces and season lightly with salt, pepper, berbere, and turmeric.

  • 2

    Heat the olive oil in a medium skillet over medium heat. Sauté the chicken pieces for 3-4 minutes until they are just cooked through.

  • 3

    Add the sliced red bell pepper to the skillet and cook for another 2 minutes until they start to soften.

  • 4

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 5

    In a bowl, beat the eggs and pour them into the skillet. Gently scramble the mixture with the chicken and vegetables, ensuring the eggs cook evenly.

  • 6

    Once the eggs are fully set but still moist, remove the skillet from heat.

  • 7

    Plate the scramble and top with slices of quartered avocado.

  • 8

    Finish with a final sprinkle of salt and freshly ground black pepper to taste and serve immediately.