YOUR SOLIN GENERATED RECIPE
Egg White Chicken Scramble with Brown Rice and Black Beans
A satisfying breakfast scramble featuring tender chicken and fluffy egg whites combined with hearty brown rice and black beans, finished with a light drizzle of savory chicken gravy. This dish is protein-packed, balanced, and energizing – the perfect start to your day.
INGREDIENTS
4 large Egg Whites (approx. 120g)
3 ounces diced Chicken Breast (approx. 85g)
0.33 cup cooked Brown Rice (approx. 55g)
0.5 cup cooked Black Beans (approx. 86g)
1 tablespoon Chicken Gravy (approx. 15g)
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Heat a non-stick skillet over medium heat and drizzle in olive oil.
Add the diced chicken breast to the skillet and season lightly with salt and pepper. Sauté until the chicken is cooked through and lightly browned, about 4-5 minutes.
Pour in the egg whites into the skillet with the chicken. Stir gently to create a scramble. Cook until the egg whites are set but still moist, about 3-4 minutes.
While the scramble finishes cooking, warm the brown rice and black beans if not cooked already. You can do this in the microwave or on the stove.
Plate a serving of brown rice and black beans as the base.
Top the rice and beans with the egg white chicken scramble.
Drizzle the prepared chicken gravy over the scrambled mixture for an extra burst of flavor. Adjust salt and pepper if needed.
Serve warm and enjoy a balanced, protein-rich breakfast.