Chicken and Spinach Egg White Scramble with Sautéed Peppers

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

Chicken and Spinach Egg White Scramble with Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Peppers

Enjoy a vibrant and protein-packed breakfast scramble featuring tender chicken breast, fluffy egg whites, and a medley of sautéed red bell peppers and fresh spinach finished with creamy avocado. The dish delivers savory Mexican-inspired flavors balanced by the richness of olive oil, making for a satisfying and energizing meal to kick start your day.

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NUTRITION

603kcal
Protein
43.4g
Fat
41.9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

4 large Egg Whites

1 cup Baby Spinach

1 medium Red Bell Pepper

2 tbsp Olive Oil

1/2 Avocado

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces.

  • 2

    Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chicken pieces until cooked through and lightly browned. Remove and set aside.

  • 3

    In the same skillet, add the remaining olive oil. Add sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Add the baby spinach and stir until just wilted.

  • 5

    Pour in the egg whites and gently scramble, cooking until they are set but still moist. Mix in the cooked chicken.

  • 6

    Transfer the scramble to a plate and top with sliced avocado. Serve warm.

Chicken and Spinach Egg White Scramble with Sautéed Peppers

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

Chicken and Spinach Egg White Scramble with Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Peppers

Enjoy a vibrant and protein-packed breakfast scramble featuring tender chicken breast, fluffy egg whites, and a medley of sautéed red bell peppers and fresh spinach finished with creamy avocado. The dish delivers savory Mexican-inspired flavors balanced by the richness of olive oil, making for a satisfying and energizing meal to kick start your day.

NUTRITION

603kcal
Protein
43.4g
Fat
41.9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

4 large Egg Whites

1 cup Baby Spinach

1 medium Red Bell Pepper

2 tbsp Olive Oil

1/2 Avocado

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces.

  • 2

    Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chicken pieces until cooked through and lightly browned. Remove and set aside.

  • 3

    In the same skillet, add the remaining olive oil. Add sliced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 4

    Add the baby spinach and stir until just wilted.

  • 5

    Pour in the egg whites and gently scramble, cooking until they are set but still moist. Mix in the cooked chicken.

  • 6

    Transfer the scramble to a plate and top with sliced avocado. Serve warm.