Chicken and Spinach Egg White Scramble with Sautéed Peppers

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 Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Peppers

Pan-seared chicken and fluffy egg whites scrambled with fresh spinach and vibrant bell peppers, topped with creamy avocado.

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NUTRITION

412kcal
Protein
33.9g
Fat
25.3g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces cooked Chicken Breast, diced

1/3 cup liquid Egg Whites

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado, sliced

1 cup Red Bell Pepper, chopped

1 cup Baby Spinach

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PREPARATION

  • 1

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

  • 2

    Add the chopped red bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the diced cooked chicken and the baby spinach, cooking just until the spinach is wilted.

  • 4

    Lower the heat slightly and pour the egg whites into the skillet.

  • 5

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

  • 6

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 7

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

Chicken and Spinach Egg White Scramble with Sautéed Peppers

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 Sautéed Peppers

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Sautéed Peppers

Pan-seared chicken and fluffy egg whites scrambled with fresh spinach and vibrant bell peppers, topped with creamy avocado.

NUTRITION

412kcal
Protein
33.9g
Fat
25.3g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces cooked Chicken Breast, diced

1/3 cup liquid Egg Whites

1 tablespoon Extra Virgin Olive Oil

1/2 medium Avocado, sliced

1 cup Red Bell Pepper, chopped

1 cup Baby Spinach

PREPARATION

  • 1

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

  • 2

    Add the chopped red bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the diced cooked chicken and the baby spinach, cooking just until the spinach is wilted.

  • 4

    Lower the heat slightly and pour the egg whites into the skillet.

  • 5

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

  • 6

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 7

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