Egg White Spinach Scramble with Grilled Chicken

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

Egg White Spinach Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Grilled Chicken

Fluffy egg whites scrambled with baby spinach and lean grilled chicken, served over a bed of nutty brown rice with a slice of creamy avocado.

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NUTRITION

334kcal
Protein
30.6g
Fat
13.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast, diced

1/2 cup Egg Whites

2 cups Fresh Baby Spinach

1/3 cup Cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1.5 ounces Fresh Avocado

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PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the skillet with the spinach, stirring gently with a spatula.

  • 4

    As the eggs begin to set, fold in the diced grilled chicken breast to warm it through.

  • 5

    Continue to cook until the egg whites are fully set and fluffy, being careful not to overcook.

  • 6

    Place the warm cooked brown rice in a serving bowl and top with the egg white and chicken scramble.

  • 7

    Finish the dish with the fresh avocado slices and a crack of black pepper if desired.

Egg White Spinach Scramble with Grilled Chicken

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

Egg White Spinach Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Grilled Chicken

Fluffy egg whites scrambled with baby spinach and lean grilled chicken, served over a bed of nutty brown rice with a slice of creamy avocado.

NUTRITION

334kcal
Protein
30.6g
Fat
13.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast, diced

1/2 cup Egg Whites

2 cups Fresh Baby Spinach

1/3 cup Cooked Brown Rice

1 teaspoon Extra Virgin Olive Oil

1.5 ounces Fresh Avocado

PREPARATION

  • 1

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

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until just wilted.

  • 3

    Pour the egg whites into the skillet with the spinach, stirring gently with a spatula.

  • 4

    As the eggs begin to set, fold in the diced grilled chicken breast to warm it through.

  • 5

    Continue to cook until the egg whites are fully set and fluffy, being careful not to overcook.

  • 6

    Place the warm cooked brown rice in a serving bowl and top with the egg white and chicken scramble.

  • 7

    Finish the dish with the fresh avocado slices and a crack of black pepper if desired.