Egg White and Veggie Scramble with Roasted Sweet Potato

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

Egg White and Veggie Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble with Roasted Sweet Potato

Enjoy a light yet nourishing egg white scramble with a few veggies and a hint of lean chicken breast, perfectly paired with a side of roasted sweet potato. This dish delivers a satisfying balance of flavors, colors, and textures to kickstart your day while fitting snugly into your macro goals.

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NUTRITION

257kcal
Protein
27.4g
Fat
6g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g total)

1.5 oz shredded chicken breast (42g)

100g roasted sweet potato

1/4 cup diced red bell pepper (30g)

1 cup raw spinach (30g)

1 tsp olive oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for the sweet potato.

  • 2

    Pierce or lightly score the sweet potato, drizzle with a bit of olive oil, and roast on a baking sheet for 25-30 minutes until tender.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat and add a teaspoon of olive oil.

  • 4

    Add diced bell pepper and spinach to the skillet, cooking until just softened.

  • 5

    Stir in the shredded chicken breast and cook until heated through.

  • 6

    Pour in the egg whites and gently scramble with the veggies and chicken until set.

  • 7

    Season with salt and pepper to taste, and serve the scramble alongside the roasted sweet potato.

Egg White and Veggie Scramble with Roasted Sweet Potato

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

Egg White and Veggie Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble with Roasted Sweet Potato

Enjoy a light yet nourishing egg white scramble with a few veggies and a hint of lean chicken breast, perfectly paired with a side of roasted sweet potato. This dish delivers a satisfying balance of flavors, colors, and textures to kickstart your day while fitting snugly into your macro goals.

NUTRITION

257kcal
Protein
27.4g
Fat
6g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g total)

1.5 oz shredded chicken breast (42g)

100g roasted sweet potato

1/4 cup diced red bell pepper (30g)

1 cup raw spinach (30g)

1 tsp olive oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F for the sweet potato.

  • 2

    Pierce or lightly score the sweet potato, drizzle with a bit of olive oil, and roast on a baking sheet for 25-30 minutes until tender.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat and add a teaspoon of olive oil.

  • 4

    Add diced bell pepper and spinach to the skillet, cooking until just softened.

  • 5

    Stir in the shredded chicken breast and cook until heated through.

  • 6

    Pour in the egg whites and gently scramble with the veggies and chicken until set.

  • 7

    Season with salt and pepper to taste, and serve the scramble alongside the roasted sweet potato.