Egg White Scramble with Grilled Chicken and Quinoa

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

Egg White Scramble with Grilled Chicken and Quinoa

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Grilled Chicken and Quinoa

Enjoy a protein-packed breakfast featuring a fluffy egg white scramble enhanced with tender pieces of grilled chicken and a side of nutty quinoa. This bright and balanced plate is accented by sautéed bell peppers and fresh spinach, drizzled with a hint of olive oil for a satisfying, wholesome start to your day.

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NUTRITION

519kcal
Protein
47.9g
Fat
14.4g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (248g)

1.5 oz Grilled Chicken Breast (43g)

1 cup Cooked Quinoa (185g)

2 tsp Olive Oil (9g)

1/2 medium Red Bell Pepper (60g)

1/2 cup Spinach (15g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 2

    Sauté the chopped red bell pepper and spinach for 2-3 minutes until softened.

  • 3

    Pour in the egg whites and gently scramble until they begin to set.

  • 4

    Slice the pre-grilled chicken breast into bite-sized pieces and add them to the skillet, stirring to combine with the scramble.

  • 5

    Once the eggs are fully cooked, remove from heat.

  • 6

    Warm the cooked quinoa separately if needed, then plate alongside the scramble.

  • 7

    Drizzle the remaining 1 tsp of olive oil over the quinoa and serve immediately.

Egg White Scramble with Grilled Chicken and Quinoa

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

Egg White Scramble with Grilled Chicken and Quinoa

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Grilled Chicken and Quinoa

Enjoy a protein-packed breakfast featuring a fluffy egg white scramble enhanced with tender pieces of grilled chicken and a side of nutty quinoa. This bright and balanced plate is accented by sautéed bell peppers and fresh spinach, drizzled with a hint of olive oil for a satisfying, wholesome start to your day.

NUTRITION

519kcal
Protein
47.9g
Fat
14.4g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (248g)

1.5 oz Grilled Chicken Breast (43g)

1 cup Cooked Quinoa (185g)

2 tsp Olive Oil (9g)

1/2 medium Red Bell Pepper (60g)

1/2 cup Spinach (15g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 tsp of olive oil.

  • 2

    Sauté the chopped red bell pepper and spinach for 2-3 minutes until softened.

  • 3

    Pour in the egg whites and gently scramble until they begin to set.

  • 4

    Slice the pre-grilled chicken breast into bite-sized pieces and add them to the skillet, stirring to combine with the scramble.

  • 5

    Once the eggs are fully cooked, remove from heat.

  • 6

    Warm the cooked quinoa separately if needed, then plate alongside the scramble.

  • 7

    Drizzle the remaining 1 tsp of olive oil over the quinoa and serve immediately.