Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

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

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

Skillet-scrambled egg whites and chicken tossed with wilted spinach, served alongside roasted sweet potatoes for a savory, caramelized finish.

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NUTRITION

671kcal
Protein
55.8g
Fat
24.2g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Chicken Breast, diced

1/2 cup Liquid Egg Whites

250g Sweet Potato, cubed

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1.4 oz Fresh Avocado

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 25-30 minutes until tender and caramelized.

  • 3

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

  • 4

    Add the diced chicken breast to the skillet just to warm through, then add the fresh spinach and sauté until wilted.

  • 5

    Pour the egg whites into the skillet with the chicken and spinach, stirring gently until the whites are fully cooked and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and top with fresh sliced avocado.

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

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

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

Skillet-scrambled egg whites and chicken tossed with wilted spinach, served alongside roasted sweet potatoes for a savory, caramelized finish.

NUTRITION

671kcal
Protein
55.8g
Fat
24.2g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Chicken Breast, diced

1/2 cup Liquid Egg Whites

250g Sweet Potato, cubed

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1.4 oz Fresh Avocado

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 25-30 minutes until tender and caramelized.

  • 3

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

  • 4

    Add the diced chicken breast to the skillet just to warm through, then add the fresh spinach and sauté until wilted.

  • 5

    Pour the egg whites into the skillet with the chicken and spinach, stirring gently until the whites are fully cooked and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and top with fresh sliced avocado.