Scrambled Egg Whites with Sautéed Chicken and Roasted Potatoes

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

Scrambled Egg Whites with Sautéed Chicken and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Chicken and Roasted Potatoes

A bright, hearty breakfast featuring fluffy scrambled egg whites paired with tender sautéed chicken and golden roasted potatoes. Finished with a burst of fresh tomato and a drizzle of olive oil, this plate offers a balanced start to your day with delicious flavors and satisfying textures.

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NUTRITION

393kcal
Protein
33.9g
Fat
16.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 egg whites

2 oz chicken breast

1 medium potato

1/2 cup chopped tomatoes

3 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the potatoes.

  • 2

    Wash and dice the medium potato into evenly sized cubes. Toss the cubes with 2 tsp of olive oil, a pinch of salt, and your favorite herbs (such as rosemary or thyme) if desired.

  • 3

    Spread the potato cubes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes until golden and tender.

  • 4

    While the potatoes roast, heat 1 tsp of olive oil in a non-stick skillet over medium heat. Thinly slice the chicken breast into bite-sized pieces and sauté them until they are cooked through and lightly browned, about 5-7 minutes. Season with salt and pepper.

  • 5

    In a separate bowl, whisk the egg whites lightly. Pour them into a non-stick pan over medium-low heat and gently scramble until just set. Avoid overcooking to keep them soft and fluffy.

  • 6

    Once everything is ready, plate the scrambled egg whites, top with the sautéed chicken, and add the roasted potatoes on the side. Garnish with the chopped tomatoes for a fresh contrast.

  • 7

    Serve warm and enjoy a balanced, nutritious breakfast.

Scrambled Egg Whites with Sautéed Chicken and Roasted Potatoes

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

Scrambled Egg Whites with Sautéed Chicken and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Chicken and Roasted Potatoes

A bright, hearty breakfast featuring fluffy scrambled egg whites paired with tender sautéed chicken and golden roasted potatoes. Finished with a burst of fresh tomato and a drizzle of olive oil, this plate offers a balanced start to your day with delicious flavors and satisfying textures.

NUTRITION

393kcal
Protein
33.9g
Fat
16.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 egg whites

2 oz chicken breast

1 medium potato

1/2 cup chopped tomatoes

3 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the potatoes.

  • 2

    Wash and dice the medium potato into evenly sized cubes. Toss the cubes with 2 tsp of olive oil, a pinch of salt, and your favorite herbs (such as rosemary or thyme) if desired.

  • 3

    Spread the potato cubes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes until golden and tender.

  • 4

    While the potatoes roast, heat 1 tsp of olive oil in a non-stick skillet over medium heat. Thinly slice the chicken breast into bite-sized pieces and sauté them until they are cooked through and lightly browned, about 5-7 minutes. Season with salt and pepper.

  • 5

    In a separate bowl, whisk the egg whites lightly. Pour them into a non-stick pan over medium-low heat and gently scramble until just set. Avoid overcooking to keep them soft and fluffy.

  • 6

    Once everything is ready, plate the scrambled egg whites, top with the sautéed chicken, and add the roasted potatoes on the side. Garnish with the chopped tomatoes for a fresh contrast.

  • 7

    Serve warm and enjoy a balanced, nutritious breakfast.