Egg White and Chicken Veggie Scramble with Whole Grain Toast

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

Egg White and Chicken Veggie Scramble with Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Whole Grain Toast

Enjoy a savory breakfast featuring a light scramble of egg whites with tender diced chicken breast and mixed veggies, served with a slice of toasted whole grain bread and a side of zesty quinoa and fruit to balance your morning meal. This dish offers a harmonious blend of flavors and textures, perfect for starting your day energized and satisfied.

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NUTRITION

355kcal
Protein
30.4g
Fat
10.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (approx. 99g)

2 ounces diced Chicken Breast (approx. 57g)

1 slice Whole Grain Bread (28g)

1/4 cup cooked Quinoa (43g)

1 cup Mixed Veggies (Bell Pepper & Spinach, 85g)

1 half Apple (80g)

1.5 teaspoons Olive Oil (7g)

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PREPARATION

  • 1

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

  • 2

    Add the diced chicken breast and sauté for 3-4 minutes until lightly browned.

  • 3

    Stir in the mixed veggies and cook for another 2 minutes until they begin to soften.

  • 4

    Pour in the egg whites and gently scramble the mixture until the eggs are just set.

  • 5

    In a separate pan, toast the whole grain bread until golden.

  • 6

    Warm the cooked quinoa briefly if needed and plate it alongside the scramble.

  • 7

    Serve the dish with the toasted bread and a side of half an apple for a touch of sweetness.

Egg White and Chicken Veggie Scramble with Whole Grain Toast

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

Egg White and Chicken Veggie Scramble with Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Whole Grain Toast

Enjoy a savory breakfast featuring a light scramble of egg whites with tender diced chicken breast and mixed veggies, served with a slice of toasted whole grain bread and a side of zesty quinoa and fruit to balance your morning meal. This dish offers a harmonious blend of flavors and textures, perfect for starting your day energized and satisfied.

NUTRITION

355kcal
Protein
30.4g
Fat
10.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (approx. 99g)

2 ounces diced Chicken Breast (approx. 57g)

1 slice Whole Grain Bread (28g)

1/4 cup cooked Quinoa (43g)

1 cup Mixed Veggies (Bell Pepper & Spinach, 85g)

1 half Apple (80g)

1.5 teaspoons Olive Oil (7g)

PREPARATION

  • 1

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

  • 2

    Add the diced chicken breast and sauté for 3-4 minutes until lightly browned.

  • 3

    Stir in the mixed veggies and cook for another 2 minutes until they begin to soften.

  • 4

    Pour in the egg whites and gently scramble the mixture until the eggs are just set.

  • 5

    In a separate pan, toast the whole grain bread until golden.

  • 6

    Warm the cooked quinoa briefly if needed and plate it alongside the scramble.

  • 7

    Serve the dish with the toasted bread and a side of half an apple for a touch of sweetness.