Name: Egg White and Chicken Veggie Scramble with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Red Potatoes, diced; 1.5 oz Cooked Chicken Breast, diced; 1/2 cup Liquid Egg Whites; 1/2 cup Red Bell Pepper, chopped; 1 cup Baby Spinach; 2 tbsp Red Onion, minced; 2 tsp Extra Virgin Olive Oil; Pinch of Salt, Pepper, and Garlic Powder

Egg White and Chicken Veggie Scramble with Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Roasted Potatoes

Pan-scrambled egg whites and diced chicken tossed with sautéed peppers and spinach, served with golden-brown roasted potatoes for a satisfyingly crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.2g

Fat

11.3g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

200g Red Potatoes, diced

1.5 oz Cooked Chicken Breast, diced

1/2 cup Liquid Egg Whites

1/2 cup Red Bell Pepper, chopped

1 cup Baby Spinach

2 tbsp Red Onion, minced

2 tsp Extra Virgin Olive Oil

Pinch of Salt, Pepper, and Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Toss the diced red potatoes with 1 teaspoon of olive oil, salt, pepper, and garlic powder.
3
Spread the potatoes in a single layer and roast for 20-25 minutes until golden-brown and tender.
4
While potatoes roast, heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium heat.
5
Add the red onion and bell pepper to the skillet, sautéing for 3-4 minutes until softened.
6
Stir in the diced chicken breast and baby spinach, cooking just until the spinach has wilted.
7
Lower the heat slightly and pour in the egg whites, stirring constantly until the eggs are fully set and fluffy.
8
Plate the veggie and chicken scramble alongside the hot roasted potatoes and enjoy immediately.