Egg and Chicken Veggie Scramble with Toasted Bread

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

Egg and Chicken Veggie Scramble with Toasted Bread

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Toasted Bread

Savor a hearty scramble featuring fluffy eggs combined with tender diced chicken and colorful garden vegetables, lightly sautéed in olive oil and topped with creamy avocado. This dish is served alongside a perfectly toasted slice of whole wheat bread, offering a satisfying, well-balanced meal to kickstart your day.

Try 3 days free, then $12.99 / mo.

NUTRITION

490kcal
Protein
24.3g
Fat
30.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 egg white

1 ounce chicken breast, diced

1/4 cup diced red bell pepper

1/4 cup diced onion

1 cup spinach

1 slice whole wheat bread

1/3 portion avocado (approx. 50g)

1/2 tbsp olive oil

1 tsp extra olive oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the chicken breast into small cubes and season lightly with salt and pepper.

  • 2

    Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium heat and add the diced chicken. Sauté until cooked through, about 3-4 minutes, then remove and set aside.

  • 3

    In the same skillet, add the extra teaspoon of olive oil. Toss in the diced red bell pepper, diced onion, and spinach. Sauté for 2-3 minutes until the vegetables begin to soften.

  • 4

    Whisk together the 2 large eggs and 1 egg white in a bowl. Pour the eggs into the vegetable mixture in the skillet.

  • 5

    Add the cooked chicken back into the skillet. Stir gently as the eggs cook and form a scramble, cooking until the eggs are just set and the mixture is evenly heated.

  • 6

    Meanwhile, toast the whole wheat bread until golden crisp.

  • 7

    Plate the scramble alongside the toasted bread and top with sliced or mashed avocado. Serve warm and enjoy your energizing breakfast.

Egg and Chicken Veggie Scramble with Toasted Bread

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

Egg and Chicken Veggie Scramble with Toasted Bread

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Toasted Bread

Savor a hearty scramble featuring fluffy eggs combined with tender diced chicken and colorful garden vegetables, lightly sautéed in olive oil and topped with creamy avocado. This dish is served alongside a perfectly toasted slice of whole wheat bread, offering a satisfying, well-balanced meal to kickstart your day.

NUTRITION

490kcal
Protein
24.3g
Fat
30.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 egg white

1 ounce chicken breast, diced

1/4 cup diced red bell pepper

1/4 cup diced onion

1 cup spinach

1 slice whole wheat bread

1/3 portion avocado (approx. 50g)

1/2 tbsp olive oil

1 tsp extra olive oil

PREPARATION

  • 1

    Dice the chicken breast into small cubes and season lightly with salt and pepper.

  • 2

    Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium heat and add the diced chicken. Sauté until cooked through, about 3-4 minutes, then remove and set aside.

  • 3

    In the same skillet, add the extra teaspoon of olive oil. Toss in the diced red bell pepper, diced onion, and spinach. Sauté for 2-3 minutes until the vegetables begin to soften.

  • 4

    Whisk together the 2 large eggs and 1 egg white in a bowl. Pour the eggs into the vegetable mixture in the skillet.

  • 5

    Add the cooked chicken back into the skillet. Stir gently as the eggs cook and form a scramble, cooking until the eggs are just set and the mixture is evenly heated.

  • 6

    Meanwhile, toast the whole wheat bread until golden crisp.

  • 7

    Plate the scramble alongside the toasted bread and top with sliced or mashed avocado. Serve warm and enjoy your energizing breakfast.