Egg and Chicken Breast Scramble with Roasted Veggies and Sliced Banana

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

Egg and Chicken Breast Scramble with Roasted Veggies and Sliced Banana

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Breast Scramble with Roasted Veggies and Sliced Banana

Start your day with a savory scramble featuring tender chicken breast and fluffy eggs, perfectly mingled with roasted red bell pepper and zucchini, and complemented by refreshing sliced banana on the side. This balanced breakfast offers a satisfying mix of protein, healthy fats, and natural sweetness to fuel your morning.

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NUTRITION

475kcal
Protein
34.9g
Fat
22.9g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 Large Eggs

2.5 tablespoons Olive Oil

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 medium Banana

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped red bell pepper and sliced zucchini with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet.

  • 2

    Roast the veggies in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, slice the chicken breast into small, bite-sized pieces. Season lightly with salt and pepper.

  • 4

    Heat the remaining 1.5 tablespoons of olive oil in a non-stick skillet over medium heat. Add the chicken pieces and cook until they are lightly browned and cooked through, about 4-5 minutes.

  • 5

    In a bowl, whisk together the eggs. Pour the eggs over the cooked chicken in the skillet. Stir gently to scramble, allowing the eggs to set and coat the chicken. Continue cooking until the eggs are fully set.

  • 6

    Plate the egg and chicken scramble alongside the roasted veggies. Serve with sliced banana on the side for a refreshing and balanced breakfast.

Egg and Chicken Breast Scramble with Roasted Veggies and Sliced Banana

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

Egg and Chicken Breast Scramble with Roasted Veggies and Sliced Banana

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Breast Scramble with Roasted Veggies and Sliced Banana

Start your day with a savory scramble featuring tender chicken breast and fluffy eggs, perfectly mingled with roasted red bell pepper and zucchini, and complemented by refreshing sliced banana on the side. This balanced breakfast offers a satisfying mix of protein, healthy fats, and natural sweetness to fuel your morning.

NUTRITION

475kcal
Protein
34.9g
Fat
22.9g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 Large Eggs

2.5 tablespoons Olive Oil

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 medium Banana

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped red bell pepper and sliced zucchini with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet.

  • 2

    Roast the veggies in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, slice the chicken breast into small, bite-sized pieces. Season lightly with salt and pepper.

  • 4

    Heat the remaining 1.5 tablespoons of olive oil in a non-stick skillet over medium heat. Add the chicken pieces and cook until they are lightly browned and cooked through, about 4-5 minutes.

  • 5

    In a bowl, whisk together the eggs. Pour the eggs over the cooked chicken in the skillet. Stir gently to scramble, allowing the eggs to set and coat the chicken. Continue cooking until the eggs are fully set.

  • 6

    Plate the egg and chicken scramble alongside the roasted veggies. Serve with sliced banana on the side for a refreshing and balanced breakfast.