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

Savor this light yet satisfying scramble featuring fluffy egg whites, tender diced chicken breast, and a vibrant medley of fresh vegetables, all gently cooked in a hint of olive oil and finished with a touch of creamy avocado. Perfect for a nutritious start to your day with balanced protein and wholesome flavors.

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NUTRITION

261kcal
Protein
33g
Fat
10.3g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx 180g)

1 ounce Cooked Chicken Breast (approx 28g)

1 cup Baby Spinach (30g)

4 Cherry Tomatoes (approx 60g)

0.25 cup Diced Red Bell Pepper (30g)

1 teaspoon Olive Oil (4.5g)

1 ounce Avocado (28g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced red bell pepper and sauté for about 2 minutes until they start to soften.

  • 3

    Stir in the diced chicken breast and sauté for an additional minute to warm it through.

  • 4

    Pour in the egg whites and sprinkle in a pinch of salt and pepper, allowing them to gently cook.

  • 5

    Add the baby spinach and halved cherry tomatoes, stirring until the spinach wilts and the tomatoes are slightly softened, about 2 minutes.

  • 6

    Carefully fold in the diced avocado just before removing from heat to maintain its creamy texture.

  • 7

    Serve immediately while warm, enjoying the balance of protein and vibrant vegetable flavors.

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

Savor this light yet satisfying scramble featuring fluffy egg whites, tender diced chicken breast, and a vibrant medley of fresh vegetables, all gently cooked in a hint of olive oil and finished with a touch of creamy avocado. Perfect for a nutritious start to your day with balanced protein and wholesome flavors.

NUTRITION

261kcal
Protein
33g
Fat
10.3g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx 180g)

1 ounce Cooked Chicken Breast (approx 28g)

1 cup Baby Spinach (30g)

4 Cherry Tomatoes (approx 60g)

0.25 cup Diced Red Bell Pepper (30g)

1 teaspoon Olive Oil (4.5g)

1 ounce Avocado (28g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced red bell pepper and sauté for about 2 minutes until they start to soften.

  • 3

    Stir in the diced chicken breast and sauté for an additional minute to warm it through.

  • 4

    Pour in the egg whites and sprinkle in a pinch of salt and pepper, allowing them to gently cook.

  • 5

    Add the baby spinach and halved cherry tomatoes, stirring until the spinach wilts and the tomatoes are slightly softened, about 2 minutes.

  • 6

    Carefully fold in the diced avocado just before removing from heat to maintain its creamy texture.

  • 7

    Serve immediately while warm, enjoying the balance of protein and vibrant vegetable flavors.