Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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 Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

Pan-seared egg whites scrambled with tender chicken and fresh spinach, served with cinnamon-dusted roasted sweet potatoes for a hint of caramelized sweetness.

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NUTRITION

381kcal
Protein
38.2g
Fat
10g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Cooked Chicken Breast

0.5 cup Liquid Egg Whites

1.25 cup Cubed Sweet Potato

2 cups Fresh Baby Spinach

1.5 tsp Avocado Oil

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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 one teaspoon of avocado oil and a pinch of sea salt and cinnamon.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 4

    While potatoes roast, heat the remaining half teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the cooked diced chicken and fresh spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 6

    Pour the egg whites into the skillet and season with a pinch of black pepper.

  • 7

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

  • 8

    Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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 Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

Pan-seared egg whites scrambled with tender chicken and fresh spinach, served with cinnamon-dusted roasted sweet potatoes for a hint of caramelized sweetness.

NUTRITION

381kcal
Protein
38.2g
Fat
10g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Cooked Chicken Breast

0.5 cup Liquid Egg Whites

1.25 cup Cubed Sweet Potato

2 cups Fresh Baby Spinach

1.5 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt and cinnamon.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 4

    While potatoes roast, heat the remaining half teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the cooked diced chicken and fresh spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 6

    Pour the egg whites into the skillet and season with a pinch of black pepper.

  • 7

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

  • 8

    Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.