Egg White Veggie Scramble with Grilled Chicken

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

Egg White Veggie Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken

Pan-scrambled egg whites tossed with lean grilled chicken, sautéed peppers, and fresh spinach, topped with creamy avocado slices.

Try 7 days free, then $12.99 / mo.

NUTRITION

298kcal
Protein
36.2g
Fat
12.9g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

140g Liquid Egg Whites

60g Grilled Chicken Breast, sliced

1 cup Baby Spinach

1/2 cup Red Bell Pepper, diced

40g Avocado, sliced

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the sliced grilled chicken breast to warm it through for about 1 minute.

  • 4

    Lower the heat to medium and pour in the liquid egg whites.

  • 5

    Cook while stirring gently with a spatula until the egg whites are mostly set and opaque.

  • 6

    Toss in the baby spinach and continue to stir until the leaves are just wilted.

  • 7

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

  • 8

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

Egg White Veggie Scramble with Grilled Chicken

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

Egg White Veggie Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken

Pan-scrambled egg whites tossed with lean grilled chicken, sautéed peppers, and fresh spinach, topped with creamy avocado slices.

NUTRITION

298kcal
Protein
36.2g
Fat
12.9g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

140g Liquid Egg Whites

60g Grilled Chicken Breast, sliced

1 cup Baby Spinach

1/2 cup Red Bell Pepper, diced

40g Avocado, sliced

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers and sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the sliced grilled chicken breast to warm it through for about 1 minute.

  • 4

    Lower the heat to medium and pour in the liquid egg whites.

  • 5

    Cook while stirring gently with a spatula until the egg whites are mostly set and opaque.

  • 6

    Toss in the baby spinach and continue to stir until the leaves are just wilted.

  • 7

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

  • 8

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