Chicken Egg White Scramble with Spinach and Tomatoes

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

Chicken Egg White Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Tomatoes

Sautéed chicken and fresh spinach scrambled with fluffy egg whites, served with juicy burst cherry tomatoes and a slice of golden toasted sprouted bread.

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NUTRITION

353kcal
Protein
31.9g
Fat
15.9g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Cooked Chicken Breast, diced

1/2 cup Egg Whites

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and slightly burst.

  • 3

    Stir in the fresh spinach and diced chicken breast, sautéing for another minute until the spinach is wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, seasoning with a pinch of salt and pepper if desired.

  • 5

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

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Plate the scramble alongside the toast and serve immediately.

Chicken Egg White Scramble with Spinach and Tomatoes

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

Chicken Egg White Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Tomatoes

Sautéed chicken and fresh spinach scrambled with fluffy egg whites, served with juicy burst cherry tomatoes and a slice of golden toasted sprouted bread.

NUTRITION

353kcal
Protein
31.9g
Fat
15.9g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Cooked Chicken Breast, diced

1/2 cup Egg Whites

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and slightly burst.

  • 3

    Stir in the fresh spinach and diced chicken breast, sautéing for another minute until the spinach is wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, seasoning with a pinch of salt and pepper if desired.

  • 5

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

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Plate the scramble alongside the toast and serve immediately.