Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Enjoy a light yet satisfying morning scramble that blends fluffy egg whites with lean chicken and a medley of fresh veggies. A drizzle of olive oil and a hint of creamy avocado add a touch of richness to this protein-packed breakfast, perfect for fueling your day without feeling weighed down.

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NUTRITION

375kcal
Protein
36.4g
Fat
17.3g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 ounce Chicken Breast (28g)

1/4 cup chopped Red Bell Pepper (38g)

1 cup fresh Spinach (30g)

1/8 cup chopped Onion (20g)

2.5 teaspoons Olive Oil (approx. 11g)

1/3 portion Avocado (approx. 50g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add olive oil to the skillet and gently sauté the chopped onion and red bell pepper until they soften, about 2-3 minutes.

  • 3

    Stir in the fresh spinach and cook for another minute until wilted.

  • 4

    Add the diced chicken breast to the vegetables and cook until the chicken is heated through.

  • 5

    Pour in the egg whites, stirring occasionally, and allow them to set into a soft scramble with the chicken and veggies.

  • 6

    Once the eggs are cooked to your desired doneness, transfer the scramble to a serving plate.

  • 7

    Top with diced avocado and serve immediately.

Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Enjoy a light yet satisfying morning scramble that blends fluffy egg whites with lean chicken and a medley of fresh veggies. A drizzle of olive oil and a hint of creamy avocado add a touch of richness to this protein-packed breakfast, perfect for fueling your day without feeling weighed down.

NUTRITION

375kcal
Protein
36.4g
Fat
17.3g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1 ounce Chicken Breast (28g)

1/4 cup chopped Red Bell Pepper (38g)

1 cup fresh Spinach (30g)

1/8 cup chopped Onion (20g)

2.5 teaspoons Olive Oil (approx. 11g)

1/3 portion Avocado (approx. 50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Add olive oil to the skillet and gently sauté the chopped onion and red bell pepper until they soften, about 2-3 minutes.

  • 3

    Stir in the fresh spinach and cook for another minute until wilted.

  • 4

    Add the diced chicken breast to the vegetables and cook until the chicken is heated through.

  • 5

    Pour in the egg whites, stirring occasionally, and allow them to set into a soft scramble with the chicken and veggies.

  • 6

    Once the eggs are cooked to your desired doneness, transfer the scramble to a serving plate.

  • 7

    Top with diced avocado and serve immediately.