Crispy Chicken and Veggie Egg White Scramble with Roasted Potatoes

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

Crispy Chicken and Veggie Egg White Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Egg White Scramble with Roasted Potatoes

Start your day with a savory medley of lightly breaded chicken and fresh veggies folded into a fluffy egg white scramble, paired with perfectly roasted potatoes for a satisfying, balanced morning boost.

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NUTRITION

375kcal
Protein
34.6g
Fat
6.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (120g)

2 ounces chicken breast (57g)

1/2 medium red bell pepper (75g)

1/2 small yellow onion (40g)

150g baby potatoes

1 tbsp panko breadcrumbs

1 tsp olive oil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and halve the baby potatoes. Toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 20-25 minutes until crispy and tender.

  • 2

    While the potatoes roast, dice the chicken breast into bite-sized pieces. Lightly coat them with panko breadcrumbs seasoned with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat. Add the breadcrumb-coated chicken and cook until golden and crispy on all sides, about 4-5 minutes. Remove and set aside.

  • 4

    In the same skillet, add diced red bell pepper and onion. Sauté for 2-3 minutes until softened.

  • 5

    Pour in the egg whites and gently scramble with the veggies. Once the egg whites start to set, stir in the cooked chicken pieces. Continue to cook until the eggs are fully set but still moist.

  • 6

    Plate the egg white scramble with a side of roasted potatoes and season with additional salt and pepper if needed. Enjoy your balanced and flavorful breakfast.

Crispy Chicken and Veggie Egg White Scramble with Roasted Potatoes

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

Crispy Chicken and Veggie Egg White Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Egg White Scramble with Roasted Potatoes

Start your day with a savory medley of lightly breaded chicken and fresh veggies folded into a fluffy egg white scramble, paired with perfectly roasted potatoes for a satisfying, balanced morning boost.

NUTRITION

375kcal
Protein
34.6g
Fat
6.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (120g)

2 ounces chicken breast (57g)

1/2 medium red bell pepper (75g)

1/2 small yellow onion (40g)

150g baby potatoes

1 tbsp panko breadcrumbs

1 tsp olive oil

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and halve the baby potatoes. Toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 20-25 minutes until crispy and tender.

  • 2

    While the potatoes roast, dice the chicken breast into bite-sized pieces. Lightly coat them with panko breadcrumbs seasoned with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat. Add the breadcrumb-coated chicken and cook until golden and crispy on all sides, about 4-5 minutes. Remove and set aside.

  • 4

    In the same skillet, add diced red bell pepper and onion. Sauté for 2-3 minutes until softened.

  • 5

    Pour in the egg whites and gently scramble with the veggies. Once the egg whites start to set, stir in the cooked chicken pieces. Continue to cook until the eggs are fully set but still moist.

  • 6

    Plate the egg white scramble with a side of roasted potatoes and season with additional salt and pepper if needed. Enjoy your balanced and flavorful breakfast.