Egg White and Grilled Chicken Scramble with Spinach

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

Egg White and Grilled Chicken Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Grilled Chicken Scramble with Spinach

Enjoy a protein-packed breakfast scramble featuring fluffy egg whites and tender grilled chicken mixed with vibrant spinach, diced red bell pepper, creamy avocado, and a touch of tangy feta cheese. This delightful dish is finished with a drizzle of extra virgin olive oil, delivering a harmonious balance of savory flavors and heart-healthy fats that jumpstart your day.

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NUTRITION

477kcal
Protein
44.5g
Fat
28.6g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

2 ounces grilled chicken breast (approx. 56g)

1 tablespoon extra virgin olive oil (approx. 13.5g)

1 cup baby spinach (approx. 30g)

1/4 cup diced red bell pepper (approx. 38g)

1/4 of an avocado (approx. 34g)

1/4 cup crumbled feta cheese (approx. 38g)

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PREPARATION

  • 1

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

  • 2

    Pour the egg whites into a bowl and whisk lightly until slightly frothy.

  • 3

    Add the diced red bell pepper to the skillet and sauté for about 1-2 minutes until softened.

  • 4

    Pour in the egg whites and allow them to begin setting, then gently stir to scramble.

  • 5

    Add the pre-cooked, sliced grilled chicken breast and baby spinach to the skillet. Continue to cook while stirring until the spinach wilts and the eggs are fully cooked.

  • 6

    Remove from heat and gently fold in the crumbled feta cheese.

  • 7

    Plate the scramble and top with slices of avocado. Serve warm.

Egg White and Grilled Chicken Scramble with Spinach

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

Egg White and Grilled Chicken Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Grilled Chicken Scramble with Spinach

Enjoy a protein-packed breakfast scramble featuring fluffy egg whites and tender grilled chicken mixed with vibrant spinach, diced red bell pepper, creamy avocado, and a touch of tangy feta cheese. This delightful dish is finished with a drizzle of extra virgin olive oil, delivering a harmonious balance of savory flavors and heart-healthy fats that jumpstart your day.

NUTRITION

477kcal
Protein
44.5g
Fat
28.6g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (approx. 198g)

2 ounces grilled chicken breast (approx. 56g)

1 tablespoon extra virgin olive oil (approx. 13.5g)

1 cup baby spinach (approx. 30g)

1/4 cup diced red bell pepper (approx. 38g)

1/4 of an avocado (approx. 34g)

1/4 cup crumbled feta cheese (approx. 38g)

PREPARATION

  • 1

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

  • 2

    Pour the egg whites into a bowl and whisk lightly until slightly frothy.

  • 3

    Add the diced red bell pepper to the skillet and sauté for about 1-2 minutes until softened.

  • 4

    Pour in the egg whites and allow them to begin setting, then gently stir to scramble.

  • 5

    Add the pre-cooked, sliced grilled chicken breast and baby spinach to the skillet. Continue to cook while stirring until the spinach wilts and the eggs are fully cooked.

  • 6

    Remove from heat and gently fold in the crumbled feta cheese.

  • 7

    Plate the scramble and top with slices of avocado. Serve warm.