Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

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

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

Start your day with a savory combination of light, fluffy scrambled eggs, perfectly sautéed spinach, and tender grilled chicken breast, all complemented by a slice of whole grain toast and creamy avocado. The medley brings a balanced harmony of protein, healthy fats, and vibrant flavors to energize your morning.

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NUTRITION

493kcal
Protein
38.9g
Fat
28.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g)

2.5 ounces Grilled Chicken Breast (~70g)

1 cup Fresh Spinach (~30g)

1 teaspoon Olive Oil (~5g)

1 slice Whole Grain Toast (~30g)

1/2 Avocado (~68g)

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the heated skillet, sautéing gently until just wilted, about 1-2 minutes. Remove the spinach from the pan and set aside.

  • 3

    Crack the eggs into a bowl, lightly whisking until combined. Pour the eggs into the skillet and cook over medium-low heat, stirring slowly to form soft curds.

  • 4

    While the eggs are cooking, slice the grilled chicken breast into bite-sized pieces.

  • 5

    Once the eggs are softly scrambled and nearly cooked through, gently fold in the sautéed spinach and the grilled chicken pieces. Continue cooking for another minute until everything is heated evenly.

  • 6

    Toast the whole grain bread until crisp. Serve the scramble alongside the toast and top with sliced avocado.

  • 7

    Enjoy your balanced breakfast that's both satisfying and energizing for the day ahead.

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

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

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

Start your day with a savory combination of light, fluffy scrambled eggs, perfectly sautéed spinach, and tender grilled chicken breast, all complemented by a slice of whole grain toast and creamy avocado. The medley brings a balanced harmony of protein, healthy fats, and vibrant flavors to energize your morning.

NUTRITION

493kcal
Protein
38.9g
Fat
28.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g)

2.5 ounces Grilled Chicken Breast (~70g)

1 cup Fresh Spinach (~30g)

1 teaspoon Olive Oil (~5g)

1 slice Whole Grain Toast (~30g)

1/2 Avocado (~68g)

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the heated skillet, sautéing gently until just wilted, about 1-2 minutes. Remove the spinach from the pan and set aside.

  • 3

    Crack the eggs into a bowl, lightly whisking until combined. Pour the eggs into the skillet and cook over medium-low heat, stirring slowly to form soft curds.

  • 4

    While the eggs are cooking, slice the grilled chicken breast into bite-sized pieces.

  • 5

    Once the eggs are softly scrambled and nearly cooked through, gently fold in the sautéed spinach and the grilled chicken pieces. Continue cooking for another minute until everything is heated evenly.

  • 6

    Toast the whole grain bread until crisp. Serve the scramble alongside the toast and top with sliced avocado.

  • 7

    Enjoy your balanced breakfast that's both satisfying and energizing for the day ahead.