Chicken Veggie Scramble with Roasted Potatoes, Fresh Cucumber and Tomatoes, Cottage Cheese

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

Chicken Veggie Scramble with Roasted Potatoes, Fresh Cucumber and Tomatoes, Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Chicken Veggie Scramble with Roasted Potatoes, Fresh Cucumber and Tomatoes, Cottage Cheese

A vibrant meal featuring a protein-packed chicken and veggie scramble paired with crispy roasted potatoes, fresh cucumber and tomatoes, and a side of creamy low-fat cottage cheese. Perfectly balanced in macros, offering a delightful mix of textures and flavors to energize your day.

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NUTRITION

499kcal
Protein
46.8g
Fat
20.5g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

100g Roasted Potatoes

1 cup Fresh Spinach

1/2 cup Diced Bell Pepper

1 medium Fresh Tomato

1/2 cup Fresh Cucumber (sliced)

1/2 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced potatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking tray and roast for about 20-25 minutes until crispy and tender.

  • 2

    While the potatoes are roasting, dice the chicken breast into small pieces. In a mixing bowl, crack the eggs and whisk them lightly. Add the diced chicken, fresh spinach, and diced bell pepper to the eggs.

  • 3

    Heat a non-stick skillet over medium heat. Add the chicken and veggie mixture and cook until the chicken is no longer pink and the vegetables have softened, about 5-7 minutes. Stir continuously to scramble evenly.

  • 4

    Plate the chicken scramble alongside the roasted potatoes. Arrange the fresh tomato and cucumber slices on the side to add a refreshing crunch.

  • 5

    Serve with a side of low-fat cottage cheese. Enjoy the balanced freshness and savory warmth of this dish.

Chicken Veggie Scramble with Roasted Potatoes, Fresh Cucumber and Tomatoes, Cottage Cheese

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

Chicken Veggie Scramble with Roasted Potatoes, Fresh Cucumber and Tomatoes, Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Chicken Veggie Scramble with Roasted Potatoes, Fresh Cucumber and Tomatoes, Cottage Cheese

A vibrant meal featuring a protein-packed chicken and veggie scramble paired with crispy roasted potatoes, fresh cucumber and tomatoes, and a side of creamy low-fat cottage cheese. Perfectly balanced in macros, offering a delightful mix of textures and flavors to energize your day.

NUTRITION

499kcal
Protein
46.8g
Fat
20.5g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

2 Large Eggs

1/2 cup Low-Fat Cottage Cheese

100g Roasted Potatoes

1 cup Fresh Spinach

1/2 cup Diced Bell Pepper

1 medium Fresh Tomato

1/2 cup Fresh Cucumber (sliced)

1/2 tbsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced potatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking tray and roast for about 20-25 minutes until crispy and tender.

  • 2

    While the potatoes are roasting, dice the chicken breast into small pieces. In a mixing bowl, crack the eggs and whisk them lightly. Add the diced chicken, fresh spinach, and diced bell pepper to the eggs.

  • 3

    Heat a non-stick skillet over medium heat. Add the chicken and veggie mixture and cook until the chicken is no longer pink and the vegetables have softened, about 5-7 minutes. Stir continuously to scramble evenly.

  • 4

    Plate the chicken scramble alongside the roasted potatoes. Arrange the fresh tomato and cucumber slices on the side to add a refreshing crunch.

  • 5

    Serve with a side of low-fat cottage cheese. Enjoy the balanced freshness and savory warmth of this dish.