Chicken Egg White Scramble with Sautéed Spinach

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

Chicken Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Sautéed Spinach

Enjoy a protein-packed morning scramble featuring tender chicken breast, fluffy egg whites, and vibrant sautéed spinach, served alongside wholesome whole wheat toast and a bed of nutty quinoa. This balanced dish melds savory flavors with a hint of extra virgin olive oil, creating a delicious start to your day.

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NUTRITION

461kcal
Protein
30.5g
Fat
22.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast

2 Egg Whites

2 cups Raw Spinach

1 tablespoon Extra Virgin Olive Oil (for sautéing)

1 slice Whole Wheat Toast

1/2 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil (drizzle)

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PREPARATION

  • 1

    Thinly slice or dice the chicken breast into bite-sized pieces.

  • 2

    Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium heat.

  • 3

    Add the chicken pieces and sauté until lightly browned and cooked through, about 4-5 minutes.

  • 4

    Lower the heat and pour in the egg whites, stirring gently as they begin to set.

  • 5

    Add the raw spinach to the skillet and continue to cook, stirring occasionally, until the spinach is wilted and the egg whites are fully cooked.

  • 6

    While the scramble is finishing, briefly warm the whole wheat toast and prepare the cooked quinoa if not already done.

  • 7

    Assemble the plate by placing the egg white scramble alongside the toast topped with a drizzle of 1 teaspoon extra virgin olive oil, and a serving of cooked quinoa on the side.

  • 8

    Serve immediately and enjoy your balanced, protein-rich breakfast.

Chicken Egg White Scramble with Sautéed Spinach

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

Chicken Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Sautéed Spinach

Enjoy a protein-packed morning scramble featuring tender chicken breast, fluffy egg whites, and vibrant sautéed spinach, served alongside wholesome whole wheat toast and a bed of nutty quinoa. This balanced dish melds savory flavors with a hint of extra virgin olive oil, creating a delicious start to your day.

NUTRITION

461kcal
Protein
30.5g
Fat
22.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast

2 Egg Whites

2 cups Raw Spinach

1 tablespoon Extra Virgin Olive Oil (for sautéing)

1 slice Whole Wheat Toast

1/2 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil (drizzle)

PREPARATION

  • 1

    Thinly slice or dice the chicken breast into bite-sized pieces.

  • 2

    Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium heat.

  • 3

    Add the chicken pieces and sauté until lightly browned and cooked through, about 4-5 minutes.

  • 4

    Lower the heat and pour in the egg whites, stirring gently as they begin to set.

  • 5

    Add the raw spinach to the skillet and continue to cook, stirring occasionally, until the spinach is wilted and the egg whites are fully cooked.

  • 6

    While the scramble is finishing, briefly warm the whole wheat toast and prepare the cooked quinoa if not already done.

  • 7

    Assemble the plate by placing the egg white scramble alongside the toast topped with a drizzle of 1 teaspoon extra virgin olive oil, and a serving of cooked quinoa on the side.

  • 8

    Serve immediately and enjoy your balanced, protein-rich breakfast.