Egg White Veggie Scramble with Grilled Chicken Breast

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

Egg White Veggie Scramble with Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken Breast

Start your day with a protein-packed egg white scramble brimming with colorful bell peppers, spinach, and cherry tomatoes, complemented by a perfectly grilled chicken breast and a side of creamy avocado. This well-balanced breakfast delivers a satisfying mix of lean protein and fresh vegetables, finished with a drizzle of olive oil for extra flavor.

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NUTRITION

407kcal
Protein
47.3g
Fat
17.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g)

3 ounces chicken breast (approx. 85g)

1/2 cup chopped bell peppers

1 cup raw spinach

1/2 cup halved cherry tomatoes

2 teaspoons olive oil

1/4 avocado

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PREPARATION

  • 1

    Preheat a grill pan or outdoor grill over medium-high heat. Season the chicken breast lightly with salt and pepper and grill for about 5-6 minutes per side until cooked through, then slice into strips.

  • 2

    In a non-stick skillet over medium heat, add one teaspoon of olive oil. Once heated, add the chopped bell peppers, spinach, and cherry tomatoes. Sauté the vegetables for about 3-4 minutes until they begin to soften.

  • 3

    Pour in the egg whites and let them sit for a few seconds before gently stirring, allowing them to form a soft scramble with the veggies. Continue cooking until the egg whites are just set.

  • 4

    Drizzle the remaining teaspoon of olive oil over the scramble to enrich the flavors, and carefully fold in the sautéed vegetables.

  • 5

    Plate the egg white veggie scramble and top or serve on the side with the grilled chicken strips. Add sliced avocado (using the 1/4 avocado) to complement the dish.

  • 6

    Enjoy your balanced and protein-rich breakfast!

Egg White Veggie Scramble with Grilled Chicken Breast

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

Egg White Veggie Scramble with Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken Breast

Start your day with a protein-packed egg white scramble brimming with colorful bell peppers, spinach, and cherry tomatoes, complemented by a perfectly grilled chicken breast and a side of creamy avocado. This well-balanced breakfast delivers a satisfying mix of lean protein and fresh vegetables, finished with a drizzle of olive oil for extra flavor.

NUTRITION

407kcal
Protein
47.3g
Fat
17.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (approx. 150g)

3 ounces chicken breast (approx. 85g)

1/2 cup chopped bell peppers

1 cup raw spinach

1/2 cup halved cherry tomatoes

2 teaspoons olive oil

1/4 avocado

PREPARATION

  • 1

    Preheat a grill pan or outdoor grill over medium-high heat. Season the chicken breast lightly with salt and pepper and grill for about 5-6 minutes per side until cooked through, then slice into strips.

  • 2

    In a non-stick skillet over medium heat, add one teaspoon of olive oil. Once heated, add the chopped bell peppers, spinach, and cherry tomatoes. Sauté the vegetables for about 3-4 minutes until they begin to soften.

  • 3

    Pour in the egg whites and let them sit for a few seconds before gently stirring, allowing them to form a soft scramble with the veggies. Continue cooking until the egg whites are just set.

  • 4

    Drizzle the remaining teaspoon of olive oil over the scramble to enrich the flavors, and carefully fold in the sautéed vegetables.

  • 5

    Plate the egg white veggie scramble and top or serve on the side with the grilled chicken strips. Add sliced avocado (using the 1/4 avocado) to complement the dish.

  • 6

    Enjoy your balanced and protein-rich breakfast!