YOUR SOLIN GENERATED RECIPE
Crispy Chicken Egg White Scramble with Roasted Potatoes
Enjoy a savory, protein-packed breakfast that balances lean chicken with fluffy egg whites and crispy roasted potatoes, lightly crisped in olive oil. This gluten-free dish is perfect for those who love a satisfying morning meal with a touch of crunch and flavor.
INGREDIENTS
3 large egg whites (≈99g)
2 ounces chicken breast (≈56g)
100g potato
2 teaspoons olive oil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F. Toss the diced potato with 2 teaspoons of olive oil, salt, and pepper. Spread the potatoes on a baking sheet and roast for 20-25 minutes until crisp and tender.
While the potatoes are roasting, dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat. Add the diced chicken and cook until lightly crispy and cooked through, about 4-5 minutes.
Lower the heat to medium. Add the egg whites to the skillet with the chicken. Stir gently to create a scramble, cooking until the egg whites are set but still moist, about 2-3 minutes.
Plate the egg white scramble with chicken alongside the roasted potatoes. Serve immediately and enjoy your crisp and protein-packed breakfast!