Chicken and Spinach Egg Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg Scramble with Roasted Sweet Potatoes

Savor a hearty breakfast featuring tender diced chicken and fresh spinach scrambled with eggs, paired with perfectly roasted sweet potato cubes drizzled with a hint of olive oil. This dish seamlessly blends savory and naturally sweet flavors for a satisfying morning meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

415kcal
Protein
31.2g
Fat
20.3g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

2 Large Eggs

1 cup Fresh Spinach

1 medium Sweet Potato

2 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss with 1 teaspoon olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potatoes in the oven for about 20-25 minutes, until tender and slightly crispy on the edges, stirring halfway through for even cooking.

  • 3

    While the sweet potatoes roast, dice the chicken breast into small bite-sized pieces. In a non-stick pan, heat the remaining 1 teaspoon of olive oil over medium heat.

  • 4

    Add the diced chicken to the pan and cook until lightly browned and heated through, about 4-5 minutes.

  • 5

    Add the fresh spinach to the chicken and cook until it wilts, stirring occasionally.

  • 6

    Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined. Pour the eggs over the chicken and spinach mixture.

  • 7

    Gently stir the eggs with the chicken and spinach, allowing them to scramble and cook until just set, about 2-3 minutes.

  • 8

    Plate the chicken and spinach egg scramble alongside the roasted sweet potatoes and serve immediately.

Chicken and Spinach Egg Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg Scramble with Roasted Sweet Potatoes

Savor a hearty breakfast featuring tender diced chicken and fresh spinach scrambled with eggs, paired with perfectly roasted sweet potato cubes drizzled with a hint of olive oil. This dish seamlessly blends savory and naturally sweet flavors for a satisfying morning meal.

NUTRITION

415kcal
Protein
31.2g
Fat
20.3g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

2 Large Eggs

1 cup Fresh Spinach

1 medium Sweet Potato

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss with 1 teaspoon olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the sweet potatoes in the oven for about 20-25 minutes, until tender and slightly crispy on the edges, stirring halfway through for even cooking.

  • 3

    While the sweet potatoes roast, dice the chicken breast into small bite-sized pieces. In a non-stick pan, heat the remaining 1 teaspoon of olive oil over medium heat.

  • 4

    Add the diced chicken to the pan and cook until lightly browned and heated through, about 4-5 minutes.

  • 5

    Add the fresh spinach to the chicken and cook until it wilts, stirring occasionally.

  • 6

    Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined. Pour the eggs over the chicken and spinach mixture.

  • 7

    Gently stir the eggs with the chicken and spinach, allowing them to scramble and cook until just set, about 2-3 minutes.

  • 8

    Plate the chicken and spinach egg scramble alongside the roasted sweet potatoes and serve immediately.