Egg White and Chicken Veggie Scramble with Brown Rice

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 Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Brown Rice

A hearty and balanced breakfast scramble featuring lean chicken breast, fluffy egg whites, and a medley of colorful vegetables served over a bed of nutty brown rice. This dish delivers a satisfying blend of flavors and textures with a perfect balance of protein and healthy fats to energize your morning.

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NUTRITION

690kcal
Protein
60.9g
Fat
20.3g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

4 ounces chicken breast

1 cup brown rice, cooked

1 medium red bell pepper

1 cup spinach

1 small yellow onion

1 tablespoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Prepare and cook the brown rice according to package directions and set aside.

  • 2

    Dice the chicken breast into small bite-sized pieces, dice the red bell pepper and small yellow onion, and roughly chop the spinach.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Add the diced onion and red bell pepper, sauté until they start to soften, about 3-4 minutes.

  • 4

    Add the diced chicken to the vegetables and cook thoroughly until the chicken is browned and fully cooked, about 5-6 minutes.

  • 5

    Pour in the egg whites and allow them to gently scramble with the chicken and vegetables. Stir frequently until the egg whites are fully set, about 3-4 minutes.

  • 6

    Mix in the chopped spinach towards the end so it wilts slightly but retains its vibrant color.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve the scramble over the cooked brown rice, ensuring an even distribution of all ingredients.

Egg White and Chicken Veggie Scramble with Brown Rice

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 Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Brown Rice

A hearty and balanced breakfast scramble featuring lean chicken breast, fluffy egg whites, and a medley of colorful vegetables served over a bed of nutty brown rice. This dish delivers a satisfying blend of flavors and textures with a perfect balance of protein and healthy fats to energize your morning.

NUTRITION

690kcal
Protein
60.9g
Fat
20.3g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

5 egg whites

4 ounces chicken breast

1 cup brown rice, cooked

1 medium red bell pepper

1 cup spinach

1 small yellow onion

1 tablespoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Prepare and cook the brown rice according to package directions and set aside.

  • 2

    Dice the chicken breast into small bite-sized pieces, dice the red bell pepper and small yellow onion, and roughly chop the spinach.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Add the diced onion and red bell pepper, sauté until they start to soften, about 3-4 minutes.

  • 4

    Add the diced chicken to the vegetables and cook thoroughly until the chicken is browned and fully cooked, about 5-6 minutes.

  • 5

    Pour in the egg whites and allow them to gently scramble with the chicken and vegetables. Stir frequently until the egg whites are fully set, about 3-4 minutes.

  • 6

    Mix in the chopped spinach towards the end so it wilts slightly but retains its vibrant color.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve the scramble over the cooked brown rice, ensuring an even distribution of all ingredients.