Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

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

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

A protein-packed scramble of egg whites and tender chicken tossed with earthy sautéed mushrooms and wilted spinach, finished with creamy avocado slices.

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NUTRITION

385kcal
Protein
35.8g
Fat
23.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

2 oz cooked Chicken Breast, diced

1/2 cup liquid Egg Whites

1 cup White Mushrooms, sliced

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1/4 medium Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are tender and lightly browned.

  • 3

    Stir in the diced cooked chicken and the fresh spinach, cooking for 1-2 minutes until the spinach is just wilted.

  • 4

    Reduce the heat slightly and pour the liquid egg whites into the skillet.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

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

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

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

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Mushrooms

A protein-packed scramble of egg whites and tender chicken tossed with earthy sautéed mushrooms and wilted spinach, finished with creamy avocado slices.

NUTRITION

385kcal
Protein
35.8g
Fat
23.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

2 oz cooked Chicken Breast, diced

1/2 cup liquid Egg Whites

1 cup White Mushrooms, sliced

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1/4 medium Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they are tender and lightly browned.

  • 3

    Stir in the diced cooked chicken and the fresh spinach, cooking for 1-2 minutes until the spinach is just wilted.

  • 4

    Reduce the heat slightly and pour the liquid egg whites into the skillet.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

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

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.