Scrambled Egg Whites with Sautéed Kale, Mushrooms and Chicken

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

Scrambled Egg Whites with Sautéed Kale, Mushrooms and Chicken

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Kale, Mushrooms and Chicken

Enjoy a vibrant breakfast featuring fluffy scrambled egg whites paired with tender sautéed kale and mushrooms, enhanced with lean chicken breast and a touch of creaminess from avocado. Each bite brings a balance of savory notes and fresh greens, making it a nutritious start to your day.

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NUTRITION

379kcal
Protein
37.0g
Fat
20.7g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx. 210g)

1.5 oz chicken breast (approx. 43g)

1 cup chopped kale (67g)

1/2 cup mushrooms (35g)

1 tbsp olive oil (14g)

1/4 avocado (34g)

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PREPARATION

  • 1

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

  • 2

    Add diced chicken breast to the skillet and cook until lightly browned and nearly cooked through.

  • 3

    Stir in the chopped mushrooms and kale, and sauté until the vegetables are tender and the kale has wilted.

  • 4

    In a bowl, whisk the egg whites until slightly frothy.

  • 5

    Pour the egg whites over the sautéed vegetables and chicken. Gently stir the mixture as it cooks until the eggs are softly scrambled and fully set.

  • 6

    Remove from heat and serve immediately, garnished with sliced avocado on top or on the side.

Scrambled Egg Whites with Sautéed Kale, Mushrooms and Chicken

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

Scrambled Egg Whites with Sautéed Kale, Mushrooms and Chicken

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Kale, Mushrooms and Chicken

Enjoy a vibrant breakfast featuring fluffy scrambled egg whites paired with tender sautéed kale and mushrooms, enhanced with lean chicken breast and a touch of creaminess from avocado. Each bite brings a balance of savory notes and fresh greens, making it a nutritious start to your day.

NUTRITION

379kcal
Protein
37.0g
Fat
20.7g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

7 egg whites (approx. 210g)

1.5 oz chicken breast (approx. 43g)

1 cup chopped kale (67g)

1/2 cup mushrooms (35g)

1 tbsp olive oil (14g)

1/4 avocado (34g)

PREPARATION

  • 1

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

  • 2

    Add diced chicken breast to the skillet and cook until lightly browned and nearly cooked through.

  • 3

    Stir in the chopped mushrooms and kale, and sauté until the vegetables are tender and the kale has wilted.

  • 4

    In a bowl, whisk the egg whites until slightly frothy.

  • 5

    Pour the egg whites over the sautéed vegetables and chicken. Gently stir the mixture as it cooks until the eggs are softly scrambled and fully set.

  • 6

    Remove from heat and serve immediately, garnished with sliced avocado on top or on the side.