Egg White and Chicken Veggie Scramble with Sautéed Spinach

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

Egg White and Chicken Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Sautéed Spinach

Enjoy a vibrant morning scramble featuring fluffy egg whites and tender chicken breast, tossed with a medley of sautéed spinach, bell pepper, and onions. Finished with a side of toasted whole-grain bread and a quarter of creamy avocado for a delicious balance that fuels your day.

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NUTRITION

388kcal
Protein
35.5g
Fat
19g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

2 oz chicken breast (approx 56g)

2 cups raw spinach

1/2 medium red bell pepper

1/2 small onion

1 slice whole wheat bread

1/4 avocado

2 teaspoons olive oil

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PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces and set aside.

  • 2

    Preheat a non-stick skillet over medium heat with 1 teaspoon of olive oil.

  • 3

    Add the diced chicken to the skillet and sauté until lightly browned and cooked through, about 3-4 minutes. Remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and sauté the chopped onion, bell pepper, and spinach until the onions become translucent and the spinach wilts, about 2-3 minutes.

  • 5

    Pour in the egg whites and gently stir, allowing them to cook. Once they start to set, add the cooked chicken back into the skillet. Continue to scramble gently until the egg whites are fully cooked.

  • 6

    Plate the scramble alongside the toasted slice of whole wheat bread. Top the toast with quartered avocado.

  • 7

    Serve warm and enjoy a balanced, protein-rich breakfast.

Egg White and Chicken Veggie Scramble with Sautéed Spinach

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

Egg White and Chicken Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Sautéed Spinach

Enjoy a vibrant morning scramble featuring fluffy egg whites and tender chicken breast, tossed with a medley of sautéed spinach, bell pepper, and onions. Finished with a side of toasted whole-grain bread and a quarter of creamy avocado for a delicious balance that fuels your day.

NUTRITION

388kcal
Protein
35.5g
Fat
19g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

2 oz chicken breast (approx 56g)

2 cups raw spinach

1/2 medium red bell pepper

1/2 small onion

1 slice whole wheat bread

1/4 avocado

2 teaspoons olive oil

PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces and set aside.

  • 2

    Preheat a non-stick skillet over medium heat with 1 teaspoon of olive oil.

  • 3

    Add the diced chicken to the skillet and sauté until lightly browned and cooked through, about 3-4 minutes. Remove and set aside.

  • 4

    In the same skillet, add the remaining olive oil and sauté the chopped onion, bell pepper, and spinach until the onions become translucent and the spinach wilts, about 2-3 minutes.

  • 5

    Pour in the egg whites and gently stir, allowing them to cook. Once they start to set, add the cooked chicken back into the skillet. Continue to scramble gently until the egg whites are fully cooked.

  • 6

    Plate the scramble alongside the toasted slice of whole wheat bread. Top the toast with quartered avocado.

  • 7

    Serve warm and enjoy a balanced, protein-rich breakfast.