Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

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

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

Wake up to a savory and satisfying breakfast featuring a light, fluffy egg white scramble infused with fresh spinach and tender, diced roasted sweet potatoes. Complemented by succulent grilled chicken breast, this dish offers a clean, protein-rich start to your day with a beautiful medley of textures and natural sweetness from the sweet potatoes. A drizzle of olive oil elevates the flavors while keeping the meal balanced and energizing.

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NUTRITION

481kcal
Protein
37.5g
Fat
15.9g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 large Egg Whites (180g)

2 ounces Grilled Chicken Breast (56g)

1 cup Raw Spinach (30g)

4 ounces Roasted Sweet Potatoes (113g)

1 tablespoon Olive Oil (14g)

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PREPARATION

  • 1

    Preheat your oven to 425°F for the sweet potatoes. Dice the sweet potatoes into 1/2-inch cubes, toss them lightly with half of the olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potatoes roast, heat a non-stick skillet over medium heat with the remaining olive oil.

  • 3

    Add the spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and scramble gently. When the egg whites are about halfway set, add the diced grilled chicken breast and continue to cook until the scramble is fully set and the chicken is warmed through.

  • 5

    Plate the egg white scramble alongside a serving of the roasted sweet potatoes. Season with additional salt and pepper if desired, and serve immediately.

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

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

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

Wake up to a savory and satisfying breakfast featuring a light, fluffy egg white scramble infused with fresh spinach and tender, diced roasted sweet potatoes. Complemented by succulent grilled chicken breast, this dish offers a clean, protein-rich start to your day with a beautiful medley of textures and natural sweetness from the sweet potatoes. A drizzle of olive oil elevates the flavors while keeping the meal balanced and energizing.

NUTRITION

481kcal
Protein
37.5g
Fat
15.9g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 large Egg Whites (180g)

2 ounces Grilled Chicken Breast (56g)

1 cup Raw Spinach (30g)

4 ounces Roasted Sweet Potatoes (113g)

1 tablespoon Olive Oil (14g)

PREPARATION

  • 1

    Preheat your oven to 425°F for the sweet potatoes. Dice the sweet potatoes into 1/2-inch cubes, toss them lightly with half of the olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.

  • 2

    While the sweet potatoes roast, heat a non-stick skillet over medium heat with the remaining olive oil.

  • 3

    Add the spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 4

    Pour in the egg whites and scramble gently. When the egg whites are about halfway set, add the diced grilled chicken breast and continue to cook until the scramble is fully set and the chicken is warmed through.

  • 5

    Plate the egg white scramble alongside a serving of the roasted sweet potatoes. Season with additional salt and pepper if desired, and serve immediately.