Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

A hearty yet light breakfast scramble featuring egg whites, tender diced chicken, and fresh spinach, served alongside crispy roasted sweet potatoes and finished with a touch of creamy avocado and toasted almonds for texture. This dish delivers bright, savory flavors and satisfying warmth to start your day.

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NUTRITION

547kcal
Protein
44.8g
Fat
17.9g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1 ounce Chicken Breast, diced

2 cups Baby Spinach

2 medium Sweet Potatoes, cubed

2 teaspoons Olive Oil

1/4 Avocado, sliced

3 Almonds, roughly chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes in 1 teaspoon of olive oil, and season with salt and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly crispy on the edges.

  • 3

    Meanwhile, heat the remaining olive oil in a non-stick skillet over medium heat. Add the diced chicken breast and sauté until lightly browned and fully cooked, about 4-5 minutes.

  • 4

    Add the egg whites to the pan with the chicken and allow to set for a minute before gently stirring.

  • 5

    Toss in the baby spinach and continue to cook until the egg whites are softly scrambled and the spinach has wilted, about 2-3 minutes.

  • 6

    Plate the scramble alongside a serving of roasted sweet potatoes. Top the scramble with sliced avocado and a sprinkle of chopped almonds for added texture.

  • 7

    Serve warm and enjoy your protein-packed, nutritious breakfast.

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

A hearty yet light breakfast scramble featuring egg whites, tender diced chicken, and fresh spinach, served alongside crispy roasted sweet potatoes and finished with a touch of creamy avocado and toasted almonds for texture. This dish delivers bright, savory flavors and satisfying warmth to start your day.

NUTRITION

547kcal
Protein
44.8g
Fat
17.9g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1 ounce Chicken Breast, diced

2 cups Baby Spinach

2 medium Sweet Potatoes, cubed

2 teaspoons Olive Oil

1/4 Avocado, sliced

3 Almonds, roughly chopped

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes in 1 teaspoon of olive oil, and season with salt and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly crispy on the edges.

  • 3

    Meanwhile, heat the remaining olive oil in a non-stick skillet over medium heat. Add the diced chicken breast and sauté until lightly browned and fully cooked, about 4-5 minutes.

  • 4

    Add the egg whites to the pan with the chicken and allow to set for a minute before gently stirring.

  • 5

    Toss in the baby spinach and continue to cook until the egg whites are softly scrambled and the spinach has wilted, about 2-3 minutes.

  • 6

    Plate the scramble alongside a serving of roasted sweet potatoes. Top the scramble with sliced avocado and a sprinkle of chopped almonds for added texture.

  • 7

    Serve warm and enjoy your protein-packed, nutritious breakfast.