YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Chicken and Sautéed Spinach
A savory breakfast scramble featuring fluffy egg whites, tender diced chicken breast, and vibrant spinach, lightly sautéed with garlic and finished with a drizzle of olive oil and a side of nutty quinoa. This dish offers a balanced, clean start to your day with satisfying flavors and textures.
INGREDIENTS
3 large egg whites (approx. 99g)
2.5 ounces chicken breast, diced (approx. 71g)
1 cup fresh spinach
1/3 cup cooked quinoa
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 garlic clove
PREPARATION
Place the diced chicken breast in a small bowl and season lightly with salt and pepper (if desired).
Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat, and add the garlic. Sauté for about 30 seconds until fragrant.
Add the chicken to the skillet and cook for 3-4 minutes until lightly browned and cooked through.
Remove the chicken from the skillet and set aside. In the same skillet, add the fresh spinach and sauté for about 1-2 minutes until wilted. Return the chicken to the skillet.
In a separate bowl, whisk the egg whites until slightly frothy. Pour them into the skillet with the chicken and spinach.
Cook over medium-low heat, gently stirring until the egg whites are just set, creating a soft scramble.
Meanwhile, reheat or prepare the cooked quinoa if not already warm. You can do this by adding it to a microwave-safe bowl and microwaving for 30 seconds to 1 minute.
Drizzle 1 tablespoon of olive oil over the scramble just before finishing for extra richness.
Plate the egg white scramble alongside the warmed quinoa. Serve immediately.