Scrambled Egg Whites with Chicken Breast, Roasted Broccoli, Baked Potato & Brown Rice

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

Scrambled Egg Whites with Chicken Breast, Roasted Broccoli, Baked Potato & Brown Rice

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Breast, Roasted Broccoli, Baked Potato & Brown Rice

Savor a hearty breakfast featuring softly scrambled egg whites blended with tender, diced chicken breast and perfectly roasted broccoli. Paired with a light baked potato and a side of nutty brown rice, this balanced meal combines savory flavors and textures to kickstart your day with sustained energy.

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NUTRITION

663kcal
Protein
56g
Fat
17.3g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites (183g)

4 ounces Chicken Breast (113g)

1 cup Broccoli (156g)

1 medium Baked Potato (173g)

1 tablespoon Olive Oil (13.5g)

1/2 cup Cooked Brown Rice (98g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting broccoli and baking the potato.

  • 2

    Wash the potato thoroughly, prick it with a fork, and place it directly on the oven rack. Bake for about 45-60 minutes until tender.

  • 3

    Chop the broccoli into florets, toss with half the olive oil, salt, and pepper, and spread onto a baking sheet. Roast in the oven for about 20-25 minutes until slightly crispy and tender.

  • 4

    While the potato and broccoli are roasting, season the chicken breast lightly with salt and pepper. Grill or sauté the chicken over medium heat using a nonstick pan until fully cooked (about 6-8 minutes per side). Once cooked, dice the chicken into bite-size pieces.

  • 5

    In a bowl, combine the egg whites. Warm a nonstick skillet over medium-low heat and add a drizzle of the remaining olive oil. Pour in the egg whites and gently scramble until softly set.

  • 6

    Fold in the chopped chicken breast into the scrambled egg whites and heat through for an additional minute.

  • 7

    Prepare the cooked brown rice according to package instructions if not already done.

  • 8

    To serve, plate the scrambled egg whites with chicken, add a side of roasted broccoli, place a baked potato on the side, and finish with a serving of brown rice. Enjoy your balanced and flavorful breakfast!

Scrambled Egg Whites with Chicken Breast, Roasted Broccoli, Baked Potato & Brown Rice

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

Scrambled Egg Whites with Chicken Breast, Roasted Broccoli, Baked Potato & Brown Rice

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Breast, Roasted Broccoli, Baked Potato & Brown Rice

Savor a hearty breakfast featuring softly scrambled egg whites blended with tender, diced chicken breast and perfectly roasted broccoli. Paired with a light baked potato and a side of nutty brown rice, this balanced meal combines savory flavors and textures to kickstart your day with sustained energy.

NUTRITION

663kcal
Protein
56g
Fat
17.3g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites (183g)

4 ounces Chicken Breast (113g)

1 cup Broccoli (156g)

1 medium Baked Potato (173g)

1 tablespoon Olive Oil (13.5g)

1/2 cup Cooked Brown Rice (98g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting broccoli and baking the potato.

  • 2

    Wash the potato thoroughly, prick it with a fork, and place it directly on the oven rack. Bake for about 45-60 minutes until tender.

  • 3

    Chop the broccoli into florets, toss with half the olive oil, salt, and pepper, and spread onto a baking sheet. Roast in the oven for about 20-25 minutes until slightly crispy and tender.

  • 4

    While the potato and broccoli are roasting, season the chicken breast lightly with salt and pepper. Grill or sauté the chicken over medium heat using a nonstick pan until fully cooked (about 6-8 minutes per side). Once cooked, dice the chicken into bite-size pieces.

  • 5

    In a bowl, combine the egg whites. Warm a nonstick skillet over medium-low heat and add a drizzle of the remaining olive oil. Pour in the egg whites and gently scramble until softly set.

  • 6

    Fold in the chopped chicken breast into the scrambled egg whites and heat through for an additional minute.

  • 7

    Prepare the cooked brown rice according to package instructions if not already done.

  • 8

    To serve, plate the scrambled egg whites with chicken, add a side of roasted broccoli, place a baked potato on the side, and finish with a serving of brown rice. Enjoy your balanced and flavorful breakfast!