YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Greek Yogurt, Fresh Berries & Chicken
Enjoy a protein-packed, vibrant breakfast featuring a light and fluffy egg white scramble infused with fresh spinach, tender diced chicken breast, and sweet bell pepper, paired with a creamy bowl of nonfat Greek yogurt crowned with juicy mixed berries and a side of perfectly roasted sweet potato cubes. A subtly flavored dish that provides a balanced start to your day.
INGREDIENTS
5 large egg whites
1.5 ounces chicken breast (diced)
1 cup fresh spinach
1/4 cup diced red bell pepper
3/4 cup nonfat Greek yogurt
1/2 cup fresh mixed berries
1/2 cup roasted sweet potato cubes
1 teaspoon olive oil
1 cup black coffee (optional)
PREPARATION
Preheat your oven to 400°F. Toss sweet potato cubes lightly with a pinch of salt and a few drops of olive oil, then spread them out on a baking sheet. Roast for about 20-25 minutes until tender and lightly caramelized.
While the sweet potatoes are roasting, heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.
Add the diced chicken breast to the skillet and sauté for 2-3 minutes until just cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the red bell pepper and cook for about 1 minute, then add the fresh spinach. Sauté until the spinach wilts slightly.
Pour in the egg whites over the veggies, gently stirring to combine. Cook until the egg whites are set but still soft, about 3-4 minutes. Return the cooked chicken to the pan and mix well.
Plate the egg white scramble alongside a bowl of nonfat Greek yogurt topped with fresh mixed berries.
Serve with a cup of black coffee if desired and enjoy your balanced, protein-rich breakfast.