Egg White and Chicken Veggie Scramble with Pickled Vegetables

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 Pickled Vegetables

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Pickled Vegetables

A vibrant scramble brimming with fluffy egg whites, tender diced chicken breast, crisp red bell pepper, fresh spinach, and zesty kimchi. Finished with a drizzle of olive oil and creamy avocado, this breakfast hits the spot with bright flavors and a satisfying balance of protein and healthy fats.

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NUTRITION

360kcal
Protein
35.6g
Fat
20.5g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx 150g)

2 ounces chicken breast (diced)

1/2 cup diced red bell pepper

1/2 cup spinach

1/4 cup kimchi

1 tablespoon olive oil

1/4 medium avocado (cubed)

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PREPARATION

  • 1

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

  • 2

    Add diced chicken breast to the skillet and sauté until lightly browned and cooked through.

  • 3

    Stir in the diced red bell pepper and spinach, cooking until the spinach wilts and the bell pepper softens slightly.

  • 4

    Pour in the egg whites and allow them to set slightly before gently scrambling with the chicken and vegetables.

  • 5

    Fold in the kimchi, letting its tangy flavor meld with the scramble.

  • 6

    Remove from heat and gently mix in the cubed avocado just before serving.

  • 7

    Serve hot and enjoy this flavorful, nutrient-packed breakfast.

Egg White and Chicken Veggie Scramble with Pickled Vegetables

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 Pickled Vegetables

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Pickled Vegetables

A vibrant scramble brimming with fluffy egg whites, tender diced chicken breast, crisp red bell pepper, fresh spinach, and zesty kimchi. Finished with a drizzle of olive oil and creamy avocado, this breakfast hits the spot with bright flavors and a satisfying balance of protein and healthy fats.

NUTRITION

360kcal
Protein
35.6g
Fat
20.5g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx 150g)

2 ounces chicken breast (diced)

1/2 cup diced red bell pepper

1/2 cup spinach

1/4 cup kimchi

1 tablespoon olive oil

1/4 medium avocado (cubed)

PREPARATION

  • 1

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

  • 2

    Add diced chicken breast to the skillet and sauté until lightly browned and cooked through.

  • 3

    Stir in the diced red bell pepper and spinach, cooking until the spinach wilts and the bell pepper softens slightly.

  • 4

    Pour in the egg whites and allow them to set slightly before gently scrambling with the chicken and vegetables.

  • 5

    Fold in the kimchi, letting its tangy flavor meld with the scramble.

  • 6

    Remove from heat and gently mix in the cubed avocado just before serving.

  • 7

    Serve hot and enjoy this flavorful, nutrient-packed breakfast.