Name: Egg White and Chicken Veggie Scramble with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 2.5 ounces Cooked Chicken Breast, diced; 1/2 cup Nonfat Plain Greek Yogurt; 1 cup Baby Spinach; 1/2 cup Red Bell Pepper, chopped; 1/2 medium Avocado, sliced; 2 slices Sprouted Grain Bread; 1 teaspoon Extra Virgin Olive Oil

Egg White and Chicken Veggie Scramble with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Greek Yogurt

A protein-packed scramble of egg whites and tender chicken sautéed with peppers and spinach, served alongside creamy Greek yogurt and golden toasted sprouted bread.

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NUTRITION

Protein

65.3g

Fat

20.6g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

2.5 ounces Cooked Chicken Breast, diced

1/2 cup Nonfat Plain Greek Yogurt

1 cup Baby Spinach

1/2 cup Red Bell Pepper, chopped

1/2 medium Avocado, sliced

2 slices Sprouted Grain Bread

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the chopped red bell peppers and sauté for 2-3 minutes until they begin to soften.
3
Stir in the diced cooked chicken 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 scramble the mixture with a spatula until the egg whites are fully set and fluffy.
6
Toast the sprouted grain bread slices until they reach your desired level of crispness.
7
Plate the scramble alongside the toasted bread and sliced avocado.
8
Serve with the plain Greek yogurt on the side or as a creamy dollop on top of the scramble.