Egg White Scramble with Chicken and Bell Peppers

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

Egg White Scramble with Chicken and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken and Bell Peppers

Enjoy a vibrant breakfast scramble featuring fluffy egg whites, lean chicken breast, and a medley of sautéed bell peppers, artichoke hearts, and snap peas. Served with a side of creamy avocado and a slice of whole grain toast, this dish provides a balanced and satisfying start to your day.

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NUTRITION

377kcal
Protein
37.2g
Fat
16.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

2 ounces chicken breast (~56g)

1/2 cup chopped red bell peppers (~75g)

1/4 cup chopped snap peas (~34g)

1/4 cup chopped artichoke hearts (~40g)

3 teaspoons olive oil (~13.5g)

1/4 medium avocado (~50g)

1 slice whole grain toast (~28g)

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PREPARATION

  • 1

    Warm a nonstick skillet over medium heat and add olive oil.

  • 2

    Sauté the chopped red bell peppers, snap peas, and artichoke hearts for about 2-3 minutes until slightly softened.

  • 3

    Add the diced chicken breast to the skillet and cook for another 2 minutes, ensuring it is heated through.

  • 4

    Pour in the egg whites and gently stir to combine with the vegetables and chicken, cooking until the egg whites are set but still soft.

  • 5

    Plate the scramble and serve alongside a quartered avocado and a slice of toasted whole grain bread.

Egg White Scramble with Chicken and Bell Peppers

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

Egg White Scramble with Chicken and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken and Bell Peppers

Enjoy a vibrant breakfast scramble featuring fluffy egg whites, lean chicken breast, and a medley of sautéed bell peppers, artichoke hearts, and snap peas. Served with a side of creamy avocado and a slice of whole grain toast, this dish provides a balanced and satisfying start to your day.

NUTRITION

377kcal
Protein
37.2g
Fat
16.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

2 ounces chicken breast (~56g)

1/2 cup chopped red bell peppers (~75g)

1/4 cup chopped snap peas (~34g)

1/4 cup chopped artichoke hearts (~40g)

3 teaspoons olive oil (~13.5g)

1/4 medium avocado (~50g)

1 slice whole grain toast (~28g)

PREPARATION

  • 1

    Warm a nonstick skillet over medium heat and add olive oil.

  • 2

    Sauté the chopped red bell peppers, snap peas, and artichoke hearts for about 2-3 minutes until slightly softened.

  • 3

    Add the diced chicken breast to the skillet and cook for another 2 minutes, ensuring it is heated through.

  • 4

    Pour in the egg whites and gently stir to combine with the vegetables and chicken, cooking until the egg whites are set but still soft.

  • 5

    Plate the scramble and serve alongside a quartered avocado and a slice of toasted whole grain bread.