Crispy Potato and Chicken Egg Scramble

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

Crispy Potato and Chicken Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Chicken Egg Scramble

Enjoy a hearty breakfast featuring tender, diced chicken breast and crispy roasted potato cubes tossed with a light scramble of one whole egg and one egg white. Bright red bell pepper and a fresh side salad add a burst of color and flavor, while a drizzle of olive oil ties the dish together for a satisfying, balanced start to your day.

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NUTRITION

472kcal
Protein
40.1g
Fat
17.3g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Large Egg

1 Egg White

1 medium Potato

1/2 Red Bell Pepper

1 cup Mixed Salad Greens

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the potato into small cubes and toss with half the olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast for about 20-25 minutes until crispy, turning halfway through.

  • 3

    While the potatoes roast, dice the chicken breast into bite-sized pieces and slice the red bell pepper into small strips.

  • 4

    In a bowl, whisk together the whole egg and egg white with a little salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining olive oil. Sauté the chicken and red bell pepper until the chicken is cooked through, about 5-7 minutes.

  • 6

    Add the roasted potatoes to the skillet. Pour in the egg mixture and gently stir until the eggs are softly scrambled and well combined with the chicken, peppers, and potatoes.

  • 7

    Serve the scramble hot with a side of fresh mixed salad greens dressed lightly with your favorite vinaigrette.

Crispy Potato and Chicken Egg Scramble

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

Crispy Potato and Chicken Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Chicken Egg Scramble

Enjoy a hearty breakfast featuring tender, diced chicken breast and crispy roasted potato cubes tossed with a light scramble of one whole egg and one egg white. Bright red bell pepper and a fresh side salad add a burst of color and flavor, while a drizzle of olive oil ties the dish together for a satisfying, balanced start to your day.

NUTRITION

472kcal
Protein
40.1g
Fat
17.3g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 Large Egg

1 Egg White

1 medium Potato

1/2 Red Bell Pepper

1 cup Mixed Salad Greens

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the potato into small cubes and toss with half the olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast for about 20-25 minutes until crispy, turning halfway through.

  • 3

    While the potatoes roast, dice the chicken breast into bite-sized pieces and slice the red bell pepper into small strips.

  • 4

    In a bowl, whisk together the whole egg and egg white with a little salt and pepper.

  • 5

    Heat a non-stick skillet over medium heat and add the remaining olive oil. Sauté the chicken and red bell pepper until the chicken is cooked through, about 5-7 minutes.

  • 6

    Add the roasted potatoes to the skillet. Pour in the egg mixture and gently stir until the eggs are softly scrambled and well combined with the chicken, peppers, and potatoes.

  • 7

    Serve the scramble hot with a side of fresh mixed salad greens dressed lightly with your favorite vinaigrette.