Scrambled Egg Whites with Chicken, Spinach, and Roasted Potatoes

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

Scrambled Egg Whites with Chicken, Spinach, and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken, Spinach, and Roasted Potatoes

Savor a hearty breakfast featuring fluffy scrambled egg whites combined with tender diced chicken, fresh spinach, and perfectly roasted potatoes with a hint of carrot for a touch of sweetness. This dish is both satisfying and balanced, delivering a robust flavor profile and a nourishing start to your day.

Try 3 days free, then $12.99 / mo.

NUTRITION

543kcal
Protein
53.5g
Fat
20.4g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites (243g)

2.5 oz Chicken Breast, diced (70g)

1 Small Potato, diced (150g)

1 Medium Carrot, julienned (61g)

1 cup Fresh Spinach (30g)

1 Tbsp Olive Oil (14g) for roasting

1 tsp Olive Oil (5g) for scrambling

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the diced small potato and julienned carrot with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 2

    While the vegetables roast, heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 3

    Add the diced chicken breast to the skillet and lightly sauté until it is cooked through and slightly golden, about 4-5 minutes. Remove the chicken and set aside.

  • 4

    In the same skillet, pour in the 1 cup of liquid egg whites. Gently scramble the egg whites, stirring continuously.

  • 5

    When the egg whites are softly set, fold in the fresh spinach and return the chicken to the skillet, stirring until the spinach wilts and the chicken is heated through.

  • 6

    Plate the scrambled egg whites with chicken and spinach along with the roasted potatoes and carrots on the side. Season with extra salt and pepper as desired and serve immediately.

Scrambled Egg Whites with Chicken, Spinach, and Roasted Potatoes

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

Scrambled Egg Whites with Chicken, Spinach, and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken, Spinach, and Roasted Potatoes

Savor a hearty breakfast featuring fluffy scrambled egg whites combined with tender diced chicken, fresh spinach, and perfectly roasted potatoes with a hint of carrot for a touch of sweetness. This dish is both satisfying and balanced, delivering a robust flavor profile and a nourishing start to your day.

NUTRITION

543kcal
Protein
53.5g
Fat
20.4g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites (243g)

2.5 oz Chicken Breast, diced (70g)

1 Small Potato, diced (150g)

1 Medium Carrot, julienned (61g)

1 cup Fresh Spinach (30g)

1 Tbsp Olive Oil (14g) for roasting

1 tsp Olive Oil (5g) for scrambling

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the diced small potato and julienned carrot with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 2

    While the vegetables roast, heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 3

    Add the diced chicken breast to the skillet and lightly sauté until it is cooked through and slightly golden, about 4-5 minutes. Remove the chicken and set aside.

  • 4

    In the same skillet, pour in the 1 cup of liquid egg whites. Gently scramble the egg whites, stirring continuously.

  • 5

    When the egg whites are softly set, fold in the fresh spinach and return the chicken to the skillet, stirring until the spinach wilts and the chicken is heated through.

  • 6

    Plate the scrambled egg whites with chicken and spinach along with the roasted potatoes and carrots on the side. Season with extra salt and pepper as desired and serve immediately.