Egg White Scramble with Chicken Breast and Avocado

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

Egg White Scramble with Chicken Breast and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Breast and Avocado

Fluffy egg whites scrambled with pan-seared chicken breast and sautéed peppers, topped with creamy sliced avocado.

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NUTRITION

419kcal
Protein
34.8g
Fat
24.2g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast, diced

1/2 cup Egg Whites

1/2 medium Avocado, sliced

1.5 tsp Extra Virgin Olive Oil

1 cup Baby Spinach

1/2 cup Red Bell Pepper, diced

1/4 cup Mild Salsa

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and top with the creamy sliced avocado and fresh salsa.

Egg White Scramble with Chicken Breast and Avocado

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

Egg White Scramble with Chicken Breast and Avocado

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Breast and Avocado

Fluffy egg whites scrambled with pan-seared chicken breast and sautéed peppers, topped with creamy sliced avocado.

NUTRITION

419kcal
Protein
34.8g
Fat
24.2g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast, diced

1/2 cup Egg Whites

1/2 medium Avocado, sliced

1.5 tsp Extra Virgin Olive Oil

1 cup Baby Spinach

1/2 cup Red Bell Pepper, diced

1/4 cup Mild Salsa

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and top with the creamy sliced avocado and fresh salsa.