Egg White and Chicken Veggie Scramble with Spinach, Bell Pepper, and Potato

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 Spinach, Bell Pepper, and Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Spinach, Bell Pepper, and Potato

A hearty scramble featuring fluffy egg whites, lean chicken breast, and a medley of vibrant veggies including spinach and bell pepper. Enhanced with tender diced potato and a sprinkle of melty cheddar, finished with a drizzle of olive oil and fresh avocado cubes, this scramble delivers robust flavors and satisfying textures to kickstart your day.

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NUTRITION

690kcal
Protein
50g
Fat
35.5g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

1.75 ounces chicken breast (approx. 50g)

1 medium red bell pepper

1 cup fresh spinach

1 ounce shredded cheddar cheese

1/2 avocado, cubed

1 medium potato, diced

1 tablespoon olive oil

Salt and pepper, to taste

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PREPARATION

  • 1

    Dice the medium potato into small cubes. In a nonstick skillet, heat 1 tablespoon olive oil over medium heat and add the diced potato. Sauté until tender and slightly crispy, about 8-10 minutes. Remove the potatoes and set aside.

  • 2

    Thinly slice the red bell pepper and roughly chop the spinach. Cut the chicken breast into small, bite-sized pieces.

  • 3

    In the same skillet, add the chicken pieces and sauté until they begin to brown and are nearly cooked through, about 4-5 minutes.

  • 4

    Add the bell pepper to the skillet with the chicken and cook for another 2-3 minutes until the pepper softens.

  • 5

    Pour in the egg whites over the chicken and vegetables. Stir gently, allowing the eggs to cook evenly without over-scrambling.

  • 6

    Once the eggs are just set, fold in the sautéed potatoes, spinach, and shredded cheddar cheese. Season with salt and pepper to taste.

  • 7

    Remove from heat, then top the scramble with fresh avocado cubes. Give a final gentle stir to combine everything.

  • 8

    Serve warm and enjoy a nutrient-packed, flavorful breakfast that meets your macro and calorie goals.

Egg White and Chicken Veggie Scramble with Spinach, Bell Pepper, and Potato

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 Spinach, Bell Pepper, and Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Spinach, Bell Pepper, and Potato

A hearty scramble featuring fluffy egg whites, lean chicken breast, and a medley of vibrant veggies including spinach and bell pepper. Enhanced with tender diced potato and a sprinkle of melty cheddar, finished with a drizzle of olive oil and fresh avocado cubes, this scramble delivers robust flavors and satisfying textures to kickstart your day.

NUTRITION

690kcal
Protein
50g
Fat
35.5g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

1.75 ounces chicken breast (approx. 50g)

1 medium red bell pepper

1 cup fresh spinach

1 ounce shredded cheddar cheese

1/2 avocado, cubed

1 medium potato, diced

1 tablespoon olive oil

Salt and pepper, to taste

PREPARATION

  • 1

    Dice the medium potato into small cubes. In a nonstick skillet, heat 1 tablespoon olive oil over medium heat and add the diced potato. Sauté until tender and slightly crispy, about 8-10 minutes. Remove the potatoes and set aside.

  • 2

    Thinly slice the red bell pepper and roughly chop the spinach. Cut the chicken breast into small, bite-sized pieces.

  • 3

    In the same skillet, add the chicken pieces and sauté until they begin to brown and are nearly cooked through, about 4-5 minutes.

  • 4

    Add the bell pepper to the skillet with the chicken and cook for another 2-3 minutes until the pepper softens.

  • 5

    Pour in the egg whites over the chicken and vegetables. Stir gently, allowing the eggs to cook evenly without over-scrambling.

  • 6

    Once the eggs are just set, fold in the sautéed potatoes, spinach, and shredded cheddar cheese. Season with salt and pepper to taste.

  • 7

    Remove from heat, then top the scramble with fresh avocado cubes. Give a final gentle stir to combine everything.

  • 8

    Serve warm and enjoy a nutrient-packed, flavorful breakfast that meets your macro and calorie goals.