Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

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

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

A savory breakfast scramble featuring fluffy egg whites combined with tender diced chicken breast, fresh spinach, and earthy sautéed mushrooms. This light yet satisfying plate is finished with a drizzle of olive oil and accented by a refreshing side of avocado and a sprinkle of blueberries, creating a harmonious blend of flavors and textures to kickstart your day.

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NUTRITION

350kcal
Protein
33.2g
Fat
18.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1.5 ounces chicken breast

1 cup raw spinach

1/2 cup sliced mushrooms

2 teaspoons olive oil

1 half small avocado

1/4 cup blueberries

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PREPARATION

  • 1

    In a bowl, whisk the egg whites until light and slightly frothy.

  • 2

    Dice the chicken breast into small bite-sized pieces.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Sauté the chicken pieces until cooked through and lightly golden, about 3-4 minutes, then remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and toss in the sliced mushrooms. Sauté until they become soft and start to brown, around 2-3 minutes.

  • 5

    Add the raw spinach to the mushrooms and cook for another minute until it wilts slightly.

  • 6

    Reduce the heat to low and pour in the egg whites. Gently stir to combine with the vegetables, cooking until the eggs are softly set.

  • 7

    Mix the cooked chicken back into the scramble and season with a pinch of salt and pepper, if desired.

  • 8

    Plate the scramble and serve with a side of sliced avocado and a small portion of fresh blueberries to add a burst of color and freshness.

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

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

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

A savory breakfast scramble featuring fluffy egg whites combined with tender diced chicken breast, fresh spinach, and earthy sautéed mushrooms. This light yet satisfying plate is finished with a drizzle of olive oil and accented by a refreshing side of avocado and a sprinkle of blueberries, creating a harmonious blend of flavors and textures to kickstart your day.

NUTRITION

350kcal
Protein
33.2g
Fat
18.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites

1.5 ounces chicken breast

1 cup raw spinach

1/2 cup sliced mushrooms

2 teaspoons olive oil

1 half small avocado

1/4 cup blueberries

PREPARATION

  • 1

    In a bowl, whisk the egg whites until light and slightly frothy.

  • 2

    Dice the chicken breast into small bite-sized pieces.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Sauté the chicken pieces until cooked through and lightly golden, about 3-4 minutes, then remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and toss in the sliced mushrooms. Sauté until they become soft and start to brown, around 2-3 minutes.

  • 5

    Add the raw spinach to the mushrooms and cook for another minute until it wilts slightly.

  • 6

    Reduce the heat to low and pour in the egg whites. Gently stir to combine with the vegetables, cooking until the eggs are softly set.

  • 7

    Mix the cooked chicken back into the scramble and season with a pinch of salt and pepper, if desired.

  • 8

    Plate the scramble and serve with a side of sliced avocado and a small portion of fresh blueberries to add a burst of color and freshness.