Egg White Scramble with Spinach and Grilled Chicken Breast

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

Egg White Scramble with Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Chicken Breast

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble loaded with fresh spinach and juicy diced tomatoes, complemented by tender grilled chicken breast. Served alongside a slice of whole grain toast lightly spread with creamy avocado, this plate makes for a balanced and energizing meal with a delightful mix of textures and flavors.

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NUTRITION

467kcal
Protein
52.0g
Fat
18.4g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (≈8 egg whites)

2.5 ounces Grilled Chicken Breast

1 cup fresh Spinach

1/2 cup Diced Tomato

2 teaspoons Olive Oil

1 slice Whole Grain Bread

1/4 Avocado (mashed for spread)

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach and diced tomato to the skillet, and sauté until the spinach is wilted and the tomatoes soften slightly.

  • 3

    Pour in the egg whites and gently stir, allowing them to cook evenly without scrambling too aggressively.

  • 4

    Fold in the pre-sliced grilled chicken breast, warming it through as the egg whites finish setting.

  • 5

    In a separate pan or toaster, toast the whole grain bread until lightly crisp.

  • 6

    Mash the quarter avocado with a fork and spread it evenly on the toasted bread.

  • 7

    Plate the egg white scramble alongside the avocado toast and serve immediately while warm.

Egg White Scramble with Spinach and Grilled Chicken Breast

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

Egg White Scramble with Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Chicken Breast

Enjoy a light yet satisfying breakfast featuring a fluffy egg white scramble loaded with fresh spinach and juicy diced tomatoes, complemented by tender grilled chicken breast. Served alongside a slice of whole grain toast lightly spread with creamy avocado, this plate makes for a balanced and energizing meal with a delightful mix of textures and flavors.

NUTRITION

467kcal
Protein
52.0g
Fat
18.4g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (≈8 egg whites)

2.5 ounces Grilled Chicken Breast

1 cup fresh Spinach

1/2 cup Diced Tomato

2 teaspoons Olive Oil

1 slice Whole Grain Bread

1/4 Avocado (mashed for spread)

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach and diced tomato to the skillet, and sauté until the spinach is wilted and the tomatoes soften slightly.

  • 3

    Pour in the egg whites and gently stir, allowing them to cook evenly without scrambling too aggressively.

  • 4

    Fold in the pre-sliced grilled chicken breast, warming it through as the egg whites finish setting.

  • 5

    In a separate pan or toaster, toast the whole grain bread until lightly crisp.

  • 6

    Mash the quarter avocado with a fork and spread it evenly on the toasted bread.

  • 7

    Plate the egg white scramble alongside the avocado toast and serve immediately while warm.