YOUR SOLIN GENERATED RECIPE
Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes
A bright and savory breakfast featuring tender, grilled chicken breast combined with fluffy egg whites and fresh spinach, perfectly paired with crisp roasted sweet potatoes. This balanced dish delivers a satisfying combination of lean protein and nutrient-packed vegetables, enhanced with a hint of olive and coconut oil for robust flavor and a delightful crunchy finish.
INGREDIENTS
2 ounces Chicken Breast
3/4 cup Egg Whites
1 cup Fresh Spinach
1 medium Sweet Potato
1 tbsp Olive Oil
1 tbsp Coconut Oil
PREPARATION
Preheat your oven to 400°F. Wash the sweet potato, prick it a few times with a fork, and toss it with coconut oil. Spread it on a baking sheet and roast for 25-30 minutes or until tender and slightly crispy on the edges.
While the sweet potato roasts, slice the chicken breast thinly and season lightly with salt and pepper. Heat a non-stick pan over medium heat and add olive oil. Sauté the chicken until it is cooked through and lightly browned, about 4-5 minutes.
Add fresh spinach to the pan with the chicken and cook until wilted, about 1-2 minutes.
Pour in the egg whites evenly over the chicken and spinach, stirring gently to combine. Continue to cook until the egg whites are set but still moist, about 2-3 minutes. Adjust seasoning with salt and pepper as needed.
Plate the chicken, egg white scramble, and serve alongside the roasted sweet potato. Enjoy a nutritious start to your day!