Egg and Chicken Veggie Scramble with Plantain

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

Egg and Chicken Veggie Scramble with Plantain

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Plantain

Start your morning with a protein-packed Nigerian-inspired scramble featuring fluffy eggs, tender chicken, and vibrant vegetables, all complemented by lightly caramelized plantain slices for a touch of sweet tradition.

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NUTRITION

441kcal
Protein
36.0g
Fat
17.6g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

70g Chicken Breast

1/2 Red Bell Pepper

1 cup Spinach

1/4 medium Onion

1/2 piece Ripe Plantain (approx. 60g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper and onion, and roughly chop the spinach. Cut the precooked chicken breast into bite-sized pieces.

  • 3

    Beat the eggs in a bowl and season with a pinch of salt and pepper.

  • 4

    Sauté the diced onion and red bell pepper in the skillet for about 2 minutes until they start to soften.

  • 5

    Add the chicken pieces and spinach, stirring for another minute until the spinach wilts slightly.

  • 6

    Pour in the beaten eggs and gently scramble the mixture until the eggs are just set and everything is well incorporated.

  • 7

    In a separate small pan, lightly fry the plantain slices over medium heat until golden on both sides. If desired, you may use a minimal amount of oil to enhance browning.

  • 8

    Serve the warm egg and chicken scramble alongside the golden plantain slices for a balanced and flavorful breakfast.

Egg and Chicken Veggie Scramble with Plantain

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

Egg and Chicken Veggie Scramble with Plantain

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Plantain

Start your morning with a protein-packed Nigerian-inspired scramble featuring fluffy eggs, tender chicken, and vibrant vegetables, all complemented by lightly caramelized plantain slices for a touch of sweet tradition.

NUTRITION

441kcal
Protein
36.0g
Fat
17.6g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

70g Chicken Breast

1/2 Red Bell Pepper

1 cup Spinach

1/4 medium Onion

1/2 piece Ripe Plantain (approx. 60g)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the red bell pepper and onion, and roughly chop the spinach. Cut the precooked chicken breast into bite-sized pieces.

  • 3

    Beat the eggs in a bowl and season with a pinch of salt and pepper.

  • 4

    Sauté the diced onion and red bell pepper in the skillet for about 2 minutes until they start to soften.

  • 5

    Add the chicken pieces and spinach, stirring for another minute until the spinach wilts slightly.

  • 6

    Pour in the beaten eggs and gently scramble the mixture until the eggs are just set and everything is well incorporated.

  • 7

    In a separate small pan, lightly fry the plantain slices over medium heat until golden on both sides. If desired, you may use a minimal amount of oil to enhance browning.

  • 8

    Serve the warm egg and chicken scramble alongside the golden plantain slices for a balanced and flavorful breakfast.