Chicken and Spinach Quinoa Scramble

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

Chicken and Spinach Quinoa Scramble

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Quinoa Scramble

A savory, anti-inflammatory breakfast scramble featuring tender shredded chicken, fluffy scrambled eggs and quinoa mingled with fresh spinach. Lightly sautéed in olive oil with a hint of garlic and herbs, this dish strikes a perfect balance of warmth, hearty texture, and bright flavors, making it an ideal start to your day.

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NUTRITION

405kcal
Protein
31.3g
Fat
16.3g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

1 Whole Egg

1 Egg White

0.75 cup Cooked Quinoa

1 cup Fresh Spinach

1.5 teaspoons Olive Oil

1 clove Minced Garlic

0.25 cup Low-Sodium Chicken Broth

1 tablespoon Fresh Herbs (Parsley or Basil)

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PREPARATION

  • 1

    Heat olive oil in a non-stick skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 2

    Add the lightly shredded chicken breast to the skillet and warm through, then pour in the low-sodium chicken broth to deglaze the pan.

  • 3

    Mix in the cooked quinoa and fresh spinach. Stir gently so the spinach begins to wilt.

  • 4

    In a small bowl, whisk together the whole egg and egg white. Pour the egg mixture evenly over the quinoa and chicken blend.

  • 5

    Allow the eggs to set for a moment before stirring gently with a spatula, folding the ingredients until the eggs are softly scrambled.

  • 6

    Season with salt, pepper, and freshly chopped herbs. Serve immediately for a warm, nutritious breakfast.

Chicken and Spinach Quinoa Scramble

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

Chicken and Spinach Quinoa Scramble

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Quinoa Scramble

A savory, anti-inflammatory breakfast scramble featuring tender shredded chicken, fluffy scrambled eggs and quinoa mingled with fresh spinach. Lightly sautéed in olive oil with a hint of garlic and herbs, this dish strikes a perfect balance of warmth, hearty texture, and bright flavors, making it an ideal start to your day.

NUTRITION

405kcal
Protein
31.3g
Fat
16.3g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

1 Whole Egg

1 Egg White

0.75 cup Cooked Quinoa

1 cup Fresh Spinach

1.5 teaspoons Olive Oil

1 clove Minced Garlic

0.25 cup Low-Sodium Chicken Broth

1 tablespoon Fresh Herbs (Parsley or Basil)

PREPARATION

  • 1

    Heat olive oil in a non-stick skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 2

    Add the lightly shredded chicken breast to the skillet and warm through, then pour in the low-sodium chicken broth to deglaze the pan.

  • 3

    Mix in the cooked quinoa and fresh spinach. Stir gently so the spinach begins to wilt.

  • 4

    In a small bowl, whisk together the whole egg and egg white. Pour the egg mixture evenly over the quinoa and chicken blend.

  • 5

    Allow the eggs to set for a moment before stirring gently with a spatula, folding the ingredients until the eggs are softly scrambled.

  • 6

    Season with salt, pepper, and freshly chopped herbs. Serve immediately for a warm, nutritious breakfast.