Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

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

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

Start your day with a light and satisfying scramble bursting with fresh spinach, tender chicken, and earthy mushrooms. This dish is finished with a drizzle of olive oil and a few creamy slices of avocado, creating a harmonious balance of flavors and textures that's perfect for a nutritious breakfast.

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NUTRITION

372kcal
Protein
35.9g
Fat
23.2g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1 ounce Diced Chicken Breast

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1 tablespoon Olive Oil

1/4 Avocado (sliced)

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PREPARATION

  • 1

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

  • 2

    Add the diced chicken breast and sauté for 2-3 minutes until lightly browned.

  • 3

    Add the sliced mushrooms to the skillet and cook for an additional 2 minutes until softened.

  • 4

    Stir in the fresh spinach and let it wilt, about 1 minute.

  • 5

    Pour in the egg whites and gently stir, allowing the eggs to set as they mix with the chicken and vegetables.

  • 6

    Cook the scramble until the egg whites are fully set and heated through, about 2-3 minutes more.

  • 7

    Transfer the scramble to a plate and top with sliced avocado.

  • 8

    Season with salt and pepper to taste, and serve immediately.

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

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

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

Start your day with a light and satisfying scramble bursting with fresh spinach, tender chicken, and earthy mushrooms. This dish is finished with a drizzle of olive oil and a few creamy slices of avocado, creating a harmonious balance of flavors and textures that's perfect for a nutritious breakfast.

NUTRITION

372kcal
Protein
35.9g
Fat
23.2g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1 ounce Diced Chicken Breast

1 cup Fresh Spinach

1/2 cup Sliced Mushrooms

1 tablespoon Olive Oil

1/4 Avocado (sliced)

PREPARATION

  • 1

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

  • 2

    Add the diced chicken breast and sauté for 2-3 minutes until lightly browned.

  • 3

    Add the sliced mushrooms to the skillet and cook for an additional 2 minutes until softened.

  • 4

    Stir in the fresh spinach and let it wilt, about 1 minute.

  • 5

    Pour in the egg whites and gently stir, allowing the eggs to set as they mix with the chicken and vegetables.

  • 6

    Cook the scramble until the egg whites are fully set and heated through, about 2-3 minutes more.

  • 7

    Transfer the scramble to a plate and top with sliced avocado.

  • 8

    Season with salt and pepper to taste, and serve immediately.