Lean Chicken and Egg White Scramble with Sautéed Mushrooms and Spinach

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

Lean Chicken and Egg White Scramble with Sautéed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Lean Chicken and Egg White Scramble with Sautéed Mushrooms and Spinach

Enjoy a light yet protein-packed scramble featuring tender pieces of lean chicken, a blend of whole egg and egg whites, and a medley of earthy mushrooms with fresh spinach. Seasoned simply and sautéed in olive oil, this dish delivers a satisfying mix of textures and flavors to fuel your day.

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NUTRITION

351kcal
Protein
44.9g
Fat
17.2g
Carbs
4.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

3 egg whites

1 whole egg

1 cup Sliced Mushrooms

1 cup Baby Spinach

2 teaspoons Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces and season lightly with salt and pepper.

  • 2

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Add the chicken pieces and cook until lightly browned and cooked through, about 5-7 minutes. Remove and set aside.

  • 3

    In the same skillet, add the remaining teaspoon of olive oil. Sauté the sliced mushrooms for 2-3 minutes until they start to soften.

  • 4

    Add the baby spinach to the mushrooms and cook until just wilted, about 1-2 minutes.

  • 5

    In a bowl, whisk together the 3 egg whites and 1 whole egg until well combined. Pour the eggs into the skillet with the mushrooms and spinach.

  • 6

    Allow the eggs to set for a few seconds, then gently stir with a spatula to scramble, combining the sautéed veggies and chicken.

  • 7

    Continue cooking until the eggs are fully set but still moist. Adjust seasoning with salt and pepper if needed, and serve immediately.

Lean Chicken and Egg White Scramble with Sautéed Mushrooms and Spinach

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

Lean Chicken and Egg White Scramble with Sautéed Mushrooms and Spinach

YOUR SOLIN GENERATED RECIPE

Lean Chicken and Egg White Scramble with Sautéed Mushrooms and Spinach

Enjoy a light yet protein-packed scramble featuring tender pieces of lean chicken, a blend of whole egg and egg whites, and a medley of earthy mushrooms with fresh spinach. Seasoned simply and sautéed in olive oil, this dish delivers a satisfying mix of textures and flavors to fuel your day.

NUTRITION

351kcal
Protein
44.9g
Fat
17.2g
Carbs
4.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

3 egg whites

1 whole egg

1 cup Sliced Mushrooms

1 cup Baby Spinach

2 teaspoons Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces and season lightly with salt and pepper.

  • 2

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil. Add the chicken pieces and cook until lightly browned and cooked through, about 5-7 minutes. Remove and set aside.

  • 3

    In the same skillet, add the remaining teaspoon of olive oil. Sauté the sliced mushrooms for 2-3 minutes until they start to soften.

  • 4

    Add the baby spinach to the mushrooms and cook until just wilted, about 1-2 minutes.

  • 5

    In a bowl, whisk together the 3 egg whites and 1 whole egg until well combined. Pour the eggs into the skillet with the mushrooms and spinach.

  • 6

    Allow the eggs to set for a few seconds, then gently stir with a spatula to scramble, combining the sautéed veggies and chicken.

  • 7

    Continue cooking until the eggs are fully set but still moist. Adjust seasoning with salt and pepper if needed, and serve immediately.