Egg White Scramble with Seared Chicken and Spinach

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

Egg White Scramble with Seared Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Seared Chicken and Spinach

A light yet savory breakfast featuring a teppanyaki-inspired sear on tender chicken breast accompanied by a fluffy egg white scramble and vibrant spinach, finished with fresh avocado slices for a creamy texture.

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NUTRITION

265kcal
Protein
26.4g
Fat
15.8g
Carbs
4.8g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites

2.5 ounces chicken breast

1 cup spinach

2 teaspoons olive oil

1/4 avocado

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PREPARATION

  • 1

    Preheat a teppanyaki-style flat grill or skillet over medium-high heat and add olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper, then sear on the grill for about 2-3 minutes per side until nicely browned and cooked through. Remove from heat and slice into strips.

  • 3

    In the same pan, reduce heat to medium and add the egg whites. Stir gently to create a soft scramble, adding the spinach midway through the cooking process until just wilted.

  • 4

    Plate the egg white scramble with spinach and top with the seared chicken strips.

  • 5

    Finish with fresh avocado slices arranged on top or on the side, and serve immediately.

Egg White Scramble with Seared Chicken and Spinach

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

Egg White Scramble with Seared Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Seared Chicken and Spinach

A light yet savory breakfast featuring a teppanyaki-inspired sear on tender chicken breast accompanied by a fluffy egg white scramble and vibrant spinach, finished with fresh avocado slices for a creamy texture.

NUTRITION

265kcal
Protein
26.4g
Fat
15.8g
Carbs
4.8g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites

2.5 ounces chicken breast

1 cup spinach

2 teaspoons olive oil

1/4 avocado

PREPARATION

  • 1

    Preheat a teppanyaki-style flat grill or skillet over medium-high heat and add olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper, then sear on the grill for about 2-3 minutes per side until nicely browned and cooked through. Remove from heat and slice into strips.

  • 3

    In the same pan, reduce heat to medium and add the egg whites. Stir gently to create a soft scramble, adding the spinach midway through the cooking process until just wilted.

  • 4

    Plate the egg white scramble with spinach and top with the seared chicken strips.

  • 5

    Finish with fresh avocado slices arranged on top or on the side, and serve immediately.