YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Breast Scramble with Spinach and Bell Peppers
Savor a protein-packed morning scramble featuring tender, lean chicken breast and fluffy egg whites mingled with vibrant spinach and sweet red bell peppers. Finished with a drizzle of olive oil, a hint of creamy avocado, and a side of fresh blueberries, this dish provides a delightful balance of flavors and textures to kickstart your day.
INGREDIENTS
6 egg whites (198g)
3 ounces chicken breast (85g)
1 cup fresh spinach (30g)
1/2 medium red bell pepper (75g)
3 teaspoons olive oil (13.5g)
1/4 of a medium avocado (50g)
1/4 cup blueberries (37g)
PREPARATION
Preheat a non-stick skillet over medium heat and add 3 teaspoons of olive oil.
Dice the chicken breast into small bite-sized pieces and season lightly with salt and pepper.
Sauté the chicken pieces for about 3-4 minutes until they start to brown.
Add the diced red bell pepper and cook for another 2 minutes until slightly softened.
Toss in the fresh spinach and cook until wilted, about 1 minute.
Pour in the egg whites and gently stir, cooking until they are set and lightly scrambled.
Once the scramble is cooked through, transfer it to a serving plate.
Top the scramble with slices of a quarter avocado and serve with a side of fresh blueberries for a burst of natural sweetness.