Egg White and Chicken Veggie Scramble with Spinach

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

Egg White and Chicken Veggie Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Spinach

A bright and satisfying morning scramble featuring fluffy egg whites and tender pieces of chicken breast, mixed with vibrant spinach, red bell peppers, onions, and mushrooms. Finished with a drizzle of olive oil and served alongside a slice of whole wheat toast for a balanced, energizing start to your day.

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NUTRITION

459kcal
Protein
49.7g
Fat
18.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (198g)

2.5 ounces chicken breast (71g)

1 tbsp olive oil (14g)

1 cup raw spinach (30g)

1/2 cup diced red bell pepper (75g)

1/4 cup diced onion (40g)

1/2 cup sliced mushrooms (36g)

1 slice whole wheat toast (28g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into small pieces. Once the oil is shimmering, add the chicken and sauté for 3-4 minutes until lightly browned and nearly cooked through.

  • 3

    Add the diced onion, red bell pepper, and sliced mushrooms to the skillet. Sauté for another 2-3 minutes until the vegetables begin to soften.

  • 4

    Stir in the spinach and allow it to wilt slightly, about 1 minute.

  • 5

    Pour in the egg whites, gently stirring to combine with the chicken and veggies. Continue cooking until the egg whites are fully set, about 3-4 minutes.

  • 6

    Toast the whole wheat bread until crisp.

  • 7

    Serve the scramble hot alongside the toast. Enjoy your nutrient-packed and delicious breakfast!

Egg White and Chicken Veggie Scramble with Spinach

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

Egg White and Chicken Veggie Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Spinach

A bright and satisfying morning scramble featuring fluffy egg whites and tender pieces of chicken breast, mixed with vibrant spinach, red bell peppers, onions, and mushrooms. Finished with a drizzle of olive oil and served alongside a slice of whole wheat toast for a balanced, energizing start to your day.

NUTRITION

459kcal
Protein
49.7g
Fat
18.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (198g)

2.5 ounces chicken breast (71g)

1 tbsp olive oil (14g)

1 cup raw spinach (30g)

1/2 cup diced red bell pepper (75g)

1/4 cup diced onion (40g)

1/2 cup sliced mushrooms (36g)

1 slice whole wheat toast (28g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into small pieces. Once the oil is shimmering, add the chicken and sauté for 3-4 minutes until lightly browned and nearly cooked through.

  • 3

    Add the diced onion, red bell pepper, and sliced mushrooms to the skillet. Sauté for another 2-3 minutes until the vegetables begin to soften.

  • 4

    Stir in the spinach and allow it to wilt slightly, about 1 minute.

  • 5

    Pour in the egg whites, gently stirring to combine with the chicken and veggies. Continue cooking until the egg whites are fully set, about 3-4 minutes.

  • 6

    Toast the whole wheat bread until crisp.

  • 7

    Serve the scramble hot alongside the toast. Enjoy your nutrient-packed and delicious breakfast!