Egg White Scramble with Chicken and Roasted Potatoes

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

Egg White Scramble with Chicken and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken and Roasted Potatoes

Enjoy a hearty morning scramble featuring fluffy egg whites, lean diced chicken, and a side of crispy roasted potatoes with a hint of olive oil, complemented by a pop of sweet corn and tender broccoli florets for added color and nutrition.

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NUTRITION

399kcal
Protein
35g
Fat
15.9g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1.8 oz diced chicken breast (approx. 51g)

1/4 cup cooked sweet corn (approx. 40g)

150g roasted potatoes

3 tsp olive oil

50g broccoli florets

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the potatoes.

  • 2

    Cube the potatoes into bite-size pieces, toss them with 3 teaspoons of olive oil, a pinch of salt, and your favorite herbs, and spread them in a single layer on a baking sheet.

  • 3

    Roast the potatoes in the preheated oven for 20-25 minutes until crispy and golden, stirring halfway through.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium heat. Add the diced chicken breast and sauté until cooked through and slightly golden. Remove from the pan and set aside.

  • 5

    In the same skillet, pour in the egg whites and gently scramble, cooking until just set. Add the cooked chicken, sweet corn, and broccoli florets during the last minute of cooking to heat through without overcooking them.

  • 6

    Season the scramble with salt and pepper to taste. Plate your scramble with a side of roasted potatoes and enjoy your balanced, protein-packed breakfast.

Egg White Scramble with Chicken and Roasted Potatoes

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

Egg White Scramble with Chicken and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken and Roasted Potatoes

Enjoy a hearty morning scramble featuring fluffy egg whites, lean diced chicken, and a side of crispy roasted potatoes with a hint of olive oil, complemented by a pop of sweet corn and tender broccoli florets for added color and nutrition.

NUTRITION

399kcal
Protein
35g
Fat
15.9g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1.8 oz diced chicken breast (approx. 51g)

1/4 cup cooked sweet corn (approx. 40g)

150g roasted potatoes

3 tsp olive oil

50g broccoli florets

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the potatoes.

  • 2

    Cube the potatoes into bite-size pieces, toss them with 3 teaspoons of olive oil, a pinch of salt, and your favorite herbs, and spread them in a single layer on a baking sheet.

  • 3

    Roast the potatoes in the preheated oven for 20-25 minutes until crispy and golden, stirring halfway through.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium heat. Add the diced chicken breast and sauté until cooked through and slightly golden. Remove from the pan and set aside.

  • 5

    In the same skillet, pour in the egg whites and gently scramble, cooking until just set. Add the cooked chicken, sweet corn, and broccoli florets during the last minute of cooking to heat through without overcooking them.

  • 6

    Season the scramble with salt and pepper to taste. Plate your scramble with a side of roasted potatoes and enjoy your balanced, protein-packed breakfast.