Scrambled Egg Whites with Spinach and Grilled Chicken

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

Scrambled Egg Whites with Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Grilled Chicken

Fluffy egg whites scrambled with fresh spinach and diced grilled chicken, served alongside roasted sweet potato cubes with a hint of caramelized sweetness.

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NUTRITION

380kcal
Protein
34.2g
Fat
15.4g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

1.3 oz Grilled Chicken Breast

0.75 cup Liquid Egg Whites

1 cup Fresh Spinach

110 g Sweet Potato

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Peel and dice the sweet potato into half-inch cubes.

  • 2

    Toss sweet potato cubes with a teaspoon of the olive oil and roast at 400°F for 20 minutes until tender.

  • 3

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

  • 4

    Add the diced grilled chicken and fresh spinach to the skillet, sautéing until the spinach is wilted.

  • 5

    Whisk the egg whites briefly and pour them into the skillet with the chicken and spinach.

  • 6

    Cook, stirring gently with a spatula, until the egg whites are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with a pinch of sea salt and black pepper.

Scrambled Egg Whites with Spinach and Grilled Chicken

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

Scrambled Egg Whites with Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Spinach and Grilled Chicken

Fluffy egg whites scrambled with fresh spinach and diced grilled chicken, served alongside roasted sweet potato cubes with a hint of caramelized sweetness.

NUTRITION

380kcal
Protein
34.2g
Fat
15.4g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

1.3 oz Grilled Chicken Breast

0.75 cup Liquid Egg Whites

1 cup Fresh Spinach

110 g Sweet Potato

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Peel and dice the sweet potato into half-inch cubes.

  • 2

    Toss sweet potato cubes with a teaspoon of the olive oil and roast at 400°F for 20 minutes until tender.

  • 3

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

  • 4

    Add the diced grilled chicken and fresh spinach to the skillet, sautéing until the spinach is wilted.

  • 5

    Whisk the egg whites briefly and pour them into the skillet with the chicken and spinach.

  • 6

    Cook, stirring gently with a spatula, until the egg whites are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and season with a pinch of sea salt and black pepper.