YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Veggie Scramble with Fresh Berries
A light and savory breakfast scramble featuring tender pieces of chicken and a colorful medley of fresh veggies, pan-cooked in olive oil, and served with a side of juicy mixed berries and creamy avocado slices for a satisfying, nutrient-dense start to your day.
INGREDIENTS
3 egg whites (approx 99g)
2.5 oz chicken breast (approx 70g)
1/2 cup fresh spinach
1/4 cup diced red bell pepper
1/4 cup diced tomatoes
2 tsp olive oil
1/2 cup mixed berries
1/4 avocado
PREPARATION
Preheat a non-stick skillet over medium heat and add 2 teaspoons of olive oil.
Dice the chicken breast into small pieces and season lightly with salt and pepper if desired.
Add the chicken to the skillet and sauté until it is lightly browned and cooked through, about 3-4 minutes.
Add the diced bell pepper and tomatoes along with fresh spinach to the skillet and cook for another 2 minutes until the veggies are tender.
Pour in the egg whites and gently scramble with the chicken and veggies until fully cooked, about 2-3 minutes.
Remove the skillet from the heat and transfer the scramble to a plate.
On the side, arrange 1/2 cup of mixed berries and top with 1/4 sliced avocado for an added creamy texture.
Serve immediately and enjoy a balanced, protein-rich breakfast.