Scrambled Eggs with Sautéed Spinach, Grilled Chicken Breast & Avocado Drizzle

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

Scrambled Eggs with Sautéed Spinach, Grilled Chicken Breast & Avocado Drizzle

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach, Grilled Chicken Breast & Avocado Drizzle

A hearty breakfast that pairs fluffy scrambled eggs and lightly sautéed spinach with lean grilled chicken breast, finished with a vibrant drizzle of olive oil and fresh avocado slices. This power-packed plate delivers a balanced mix of flavors and textures, perfect for fueling your morning without compromising on taste.

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NUTRITION

462kcal
Protein
30g
Fat
36g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g approx.)

2.5 ounces Grilled Chicken Breast (71g approx.)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (4.5g) for sautéing

1 tbsp Olive Oil (13.5g) for drizzling

1/2 Avocado (68g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat with 1 teaspoon of olive oil.

  • 2

    Add the fresh spinach and sauté until wilted, about 2 minutes. Remove from skillet and set aside.

  • 3

    In a bowl, whisk the eggs until well beaten. Pour the eggs into the skillet and gently scramble until just set.

  • 4

    While the eggs are cooking, reheat the pre-cooked grilled chicken breast (sliced if desired) in a separate pan or microwave until warm.

  • 5

    Plate the scrambled eggs, and layer the sautéed spinach on top. Arrange the warmed grilled chicken breast alongside.

  • 6

    Drizzle 1 tablespoon of olive oil over the eggs and spinach, and top with slices of avocado.

  • 7

    Season with salt and pepper to taste, and serve immediately.

Scrambled Eggs with Sautéed Spinach, Grilled Chicken Breast & Avocado Drizzle

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

Scrambled Eggs with Sautéed Spinach, Grilled Chicken Breast & Avocado Drizzle

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach, Grilled Chicken Breast & Avocado Drizzle

A hearty breakfast that pairs fluffy scrambled eggs and lightly sautéed spinach with lean grilled chicken breast, finished with a vibrant drizzle of olive oil and fresh avocado slices. This power-packed plate delivers a balanced mix of flavors and textures, perfect for fueling your morning without compromising on taste.

NUTRITION

462kcal
Protein
30g
Fat
36g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g approx.)

2.5 ounces Grilled Chicken Breast (71g approx.)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (4.5g) for sautéing

1 tbsp Olive Oil (13.5g) for drizzling

1/2 Avocado (68g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat with 1 teaspoon of olive oil.

  • 2

    Add the fresh spinach and sauté until wilted, about 2 minutes. Remove from skillet and set aside.

  • 3

    In a bowl, whisk the eggs until well beaten. Pour the eggs into the skillet and gently scramble until just set.

  • 4

    While the eggs are cooking, reheat the pre-cooked grilled chicken breast (sliced if desired) in a separate pan or microwave until warm.

  • 5

    Plate the scrambled eggs, and layer the sautéed spinach on top. Arrange the warmed grilled chicken breast alongside.

  • 6

    Drizzle 1 tablespoon of olive oil over the eggs and spinach, and top with slices of avocado.

  • 7

    Season with salt and pepper to taste, and serve immediately.