Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Enjoy a light yet satisfying breakfast scramble featuring fluffy egg whites, tender chicken breast, and a colorful medley of red bell pepper, onion, and fresh spinach, all lightly sautéed in olive oil and served alongside a crispy slice of whole wheat toast for a balanced meal.

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NUTRITION

303kcal
Protein
33g
Fat
7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (183g)

1 oz Chicken Breast (28g)

0.25 cup diced Red Bell Pepper (37g)

0.25 cup diced Yellow Onion (40g)

0.5 cup raw Spinach (15g)

1 tsp Olive Oil (4.5g)

1 slice Whole Wheat Toast (40g)

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PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper and yellow onion, and roughly chop the spinach.

  • 3

    Add the diced red bell pepper and onion to the skillet and sauté until they begin to soften, about 2-3 minutes.

  • 4

    Add the chicken breast (pre-cooked and sliced into small strips) to the skillet and warm through for another 1-2 minutes.

  • 5

    Pour in the egg whites and gently stir, allowing them to scramble with the vegetables and chicken.

  • 6

    Cook until the egg whites are set but still moist, about 3-4 minutes. Stir in the spinach during the last minute of cooking.

  • 7

    Toast the whole wheat bread slice until lightly golden.

  • 8

    Serve the scramble hot alongside the toasted bread, and season with salt and pepper to taste.

Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Enjoy a light yet satisfying breakfast scramble featuring fluffy egg whites, tender chicken breast, and a colorful medley of red bell pepper, onion, and fresh spinach, all lightly sautéed in olive oil and served alongside a crispy slice of whole wheat toast for a balanced meal.

NUTRITION

303kcal
Protein
33g
Fat
7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (183g)

1 oz Chicken Breast (28g)

0.25 cup diced Red Bell Pepper (37g)

0.25 cup diced Yellow Onion (40g)

0.5 cup raw Spinach (15g)

1 tsp Olive Oil (4.5g)

1 slice Whole Wheat Toast (40g)

PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper and yellow onion, and roughly chop the spinach.

  • 3

    Add the diced red bell pepper and onion to the skillet and sauté until they begin to soften, about 2-3 minutes.

  • 4

    Add the chicken breast (pre-cooked and sliced into small strips) to the skillet and warm through for another 1-2 minutes.

  • 5

    Pour in the egg whites and gently stir, allowing them to scramble with the vegetables and chicken.

  • 6

    Cook until the egg whites are set but still moist, about 3-4 minutes. Stir in the spinach during the last minute of cooking.

  • 7

    Toast the whole wheat bread slice until lightly golden.

  • 8

    Serve the scramble hot alongside the toasted bread, and season with salt and pepper to taste.