Egg White Scramble with Spinach and Grilled Chicken

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

Egg White Scramble with Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Chicken

Light and fluffy egg whites scrambled with lean grilled chicken and wilted spinach, seasoned simply to highlight the clean, savory flavors.

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NUTRITION

233kcal
Protein
28.4g
Fat
11g
Carbs
4.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1.5 ounces Grilled Chicken Breast, sliced

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 cup Cherry Tomatoes, halved

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing for about 2 minutes until the spinach is just wilted.

  • 3

    Toss in the sliced grilled chicken breast and stir for 1 minute to ensure it is warmed through.

  • 4

    Pour the liquid egg whites over the chicken and vegetable mixture.

  • 5

    Season with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Gently stir the mixture with a heat-resistant spatula until the egg whites are fully set and fluffy.

  • 7

    Transfer the scramble to a warm plate and serve immediately.

Egg White Scramble with Spinach and Grilled Chicken

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

Egg White Scramble with Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Chicken

Light and fluffy egg whites scrambled with lean grilled chicken and wilted spinach, seasoned simply to highlight the clean, savory flavors.

NUTRITION

233kcal
Protein
28.4g
Fat
11g
Carbs
4.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1.5 ounces Grilled Chicken Breast, sliced

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 cup Cherry Tomatoes, halved

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-low heat.

  • 2

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing for about 2 minutes until the spinach is just wilted.

  • 3

    Toss in the sliced grilled chicken breast and stir for 1 minute to ensure it is warmed through.

  • 4

    Pour the liquid egg whites over the chicken and vegetable mixture.

  • 5

    Season with a pinch of sea salt and freshly cracked black pepper.

  • 6

    Gently stir the mixture with a heat-resistant spatula until the egg whites are fully set and fluffy.

  • 7

    Transfer the scramble to a warm plate and serve immediately.