Egg White Veggie Scramble with Grilled Chicken and Sautéed Spinach

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

Egg White Veggie Scramble with Grilled Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken and Sautéed Spinach

A warm and comforting breakfast scramble that brings together the lightness of egg whites, the savory depth of grilled chicken, and a medley of fresh, low-carb vegetables. Sautéed spinach, bell peppers, tomatoes, and mushrooms mingle with a touch of extra virgin olive oil and a hint of avocado, creating a balanced meal that is both satisfying and nutrient-rich.

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NUTRITION

512kcal
Protein
54g
Fat
26.5g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

2 ounces Grilled Chicken Breast (57g)

1 large Whole Egg

1 cup Fresh Spinach

1/2 cup diced Bell Peppers

1/2 cup diced Tomatoes

1/2 cup sliced Mushrooms

1/4 cup diced Avocado

2 tablespoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat 2 tablespoons of extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced bell peppers, tomatoes, and sliced mushrooms to the skillet. Sauté for 3-4 minutes until they start to soften.

  • 3

    Add the fresh spinach and cook until it wilts, about 1-2 minutes.

  • 4

    While the vegetables are cooking, slice the grilled chicken breast into bite-sized strips.

  • 5

    Pour in the egg whites and crack one whole egg into the skillet. Gently stir the mixture, combining with the sautéed vegetables.

  • 6

    Fold in the sliced grilled chicken and continue to cook until the eggs are set but still moist, about 3-5 minutes.

  • 7

    Once cooked, transfer the scramble to a plate and top with the diced avocado.

  • 8

    Serve immediately and enjoy a nutrient-packed, savory breakfast that balances lean protein with vibrant veggies.

Egg White Veggie Scramble with Grilled Chicken and Sautéed Spinach

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

Egg White Veggie Scramble with Grilled Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken and Sautéed Spinach

A warm and comforting breakfast scramble that brings together the lightness of egg whites, the savory depth of grilled chicken, and a medley of fresh, low-carb vegetables. Sautéed spinach, bell peppers, tomatoes, and mushrooms mingle with a touch of extra virgin olive oil and a hint of avocado, creating a balanced meal that is both satisfying and nutrient-rich.

NUTRITION

512kcal
Protein
54g
Fat
26.5g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

2 ounces Grilled Chicken Breast (57g)

1 large Whole Egg

1 cup Fresh Spinach

1/2 cup diced Bell Peppers

1/2 cup diced Tomatoes

1/2 cup sliced Mushrooms

1/4 cup diced Avocado

2 tablespoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat 2 tablespoons of extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced bell peppers, tomatoes, and sliced mushrooms to the skillet. Sauté for 3-4 minutes until they start to soften.

  • 3

    Add the fresh spinach and cook until it wilts, about 1-2 minutes.

  • 4

    While the vegetables are cooking, slice the grilled chicken breast into bite-sized strips.

  • 5

    Pour in the egg whites and crack one whole egg into the skillet. Gently stir the mixture, combining with the sautéed vegetables.

  • 6

    Fold in the sliced grilled chicken and continue to cook until the eggs are set but still moist, about 3-5 minutes.

  • 7

    Once cooked, transfer the scramble to a plate and top with the diced avocado.

  • 8

    Serve immediately and enjoy a nutrient-packed, savory breakfast that balances lean protein with vibrant veggies.