Scrambled Egg Whites with Sautéed Spinach and Grilled Chicken Breast

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

Scrambled Egg Whites with Sautéed Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Spinach and Grilled Chicken Breast

A light yet satisfying breakfast featuring fluffy scrambled egg whites, tender sautéed spinach, and juicy grilled chicken breast served alongside a crunchy slice of whole wheat toast. The dish is enriched with olive oil for extra flavor and a smooth mouthfeel, making it a balanced and energizing start to your day.

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NUTRITION

375kcal
Protein
33.3g
Fat
20.7g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

2 oz grilled chicken breast (approx. 56g)

1 cup fresh spinach

4 tsp extra virgin olive oil

1 slice whole wheat bread

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Separate egg whites from the yolks if using whole eggs or use pasteurized egg whites. Pour egg whites into a bowl and whisk until slightly frothy.

  • 3

    Add 2 teaspoons of olive oil to the heated skillet and pour in the egg whites. Gently scramble until they begin to set. Remove from the skillet once softly set and transfer to a warm plate.

  • 4

    In the same skillet, add the remaining 2 teaspoons of olive oil. Toss in the fresh spinach and sauté for about 1-2 minutes until just wilted. Season lightly with salt and pepper if desired.

  • 5

    Meanwhile, grill the chicken breast until fully cooked and lightly charred. Slice the chicken into strips or bite-sized pieces.

  • 6

    To assemble the dish, plate the scrambled egg whites, top with sautéed spinach and arrange the grilled chicken on the side. Serve with a toasted slice of whole wheat bread for a hearty finish.

Scrambled Egg Whites with Sautéed Spinach and Grilled Chicken Breast

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

Scrambled Egg Whites with Sautéed Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Spinach and Grilled Chicken Breast

A light yet satisfying breakfast featuring fluffy scrambled egg whites, tender sautéed spinach, and juicy grilled chicken breast served alongside a crunchy slice of whole wheat toast. The dish is enriched with olive oil for extra flavor and a smooth mouthfeel, making it a balanced and energizing start to your day.

NUTRITION

375kcal
Protein
33.3g
Fat
20.7g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (approx. 120g)

2 oz grilled chicken breast (approx. 56g)

1 cup fresh spinach

4 tsp extra virgin olive oil

1 slice whole wheat bread

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Separate egg whites from the yolks if using whole eggs or use pasteurized egg whites. Pour egg whites into a bowl and whisk until slightly frothy.

  • 3

    Add 2 teaspoons of olive oil to the heated skillet and pour in the egg whites. Gently scramble until they begin to set. Remove from the skillet once softly set and transfer to a warm plate.

  • 4

    In the same skillet, add the remaining 2 teaspoons of olive oil. Toss in the fresh spinach and sauté for about 1-2 minutes until just wilted. Season lightly with salt and pepper if desired.

  • 5

    Meanwhile, grill the chicken breast until fully cooked and lightly charred. Slice the chicken into strips or bite-sized pieces.

  • 6

    To assemble the dish, plate the scrambled egg whites, top with sautéed spinach and arrange the grilled chicken on the side. Serve with a toasted slice of whole wheat bread for a hearty finish.