Chicken Egg White Scramble with Roasted Broccoli and Brown Rice

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

Chicken Egg White Scramble with Roasted Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Roasted Broccoli and Brown Rice

Sautéed chicken and fluffy egg whites scrambled with nutty brown rice and served alongside tender, oven-roasted broccoli and summer squash.

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NUTRITION

656kcal
Protein
60.7g
Fat
20g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz cooked Chicken Breast, diced

3/4 cup liquid Egg Whites

1 cup cooked Brown Rice

1 cup Broccoli florets

1/2 cup sliced Zucchini

1/2 cup sliced Yellow Squash

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets, sliced zucchini, and yellow squash with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, heat the remaining olive oil in a large non-stick skillet over medium heat.

  • 5

    Add the cooked brown rice and diced chicken to the skillet, stirring for 2-3 minutes until they are heated through.

  • 6

    Pour the egg whites into the skillet and cook, stirring gently, until the whites are fully set and fluffy.

  • 7

    Plate the chicken and rice scramble alongside the roasted vegetables and enjoy immediately.

Chicken Egg White Scramble with Roasted Broccoli and Brown Rice

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

Chicken Egg White Scramble with Roasted Broccoli and Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Roasted Broccoli and Brown Rice

Sautéed chicken and fluffy egg whites scrambled with nutty brown rice and served alongside tender, oven-roasted broccoli and summer squash.

NUTRITION

656kcal
Protein
60.7g
Fat
20g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz cooked Chicken Breast, diced

3/4 cup liquid Egg Whites

1 cup cooked Brown Rice

1 cup Broccoli florets

1/2 cup sliced Zucchini

1/2 cup sliced Yellow Squash

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets, sliced zucchini, and yellow squash with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, heat the remaining olive oil in a large non-stick skillet over medium heat.

  • 5

    Add the cooked brown rice and diced chicken to the skillet, stirring for 2-3 minutes until they are heated through.

  • 6

    Pour the egg whites into the skillet and cook, stirring gently, until the whites are fully set and fluffy.

  • 7

    Plate the chicken and rice scramble alongside the roasted vegetables and enjoy immediately.