Scrambled Eggs with Chicken and Roasted Brussels Sprouts

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

Scrambled Eggs with Chicken and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken and Roasted Brussels Sprouts

Fluffy scrambled eggs tossed with lean chicken and oven-roasted Brussels sprouts, finished with a touch of sea salt and cracked black pepper for a satisfyingly crisp bite.

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NUTRITION

379kcal
Protein
34.7g
Fat
20.9g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 ounces Chicken Breast, diced

1.5 cups Brussels Sprouts, halved

2 teaspoons Avocado Oil

1 tablespoon Shallots, minced

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the halved Brussels sprouts with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Roast the sprouts for 15 to 20 minutes until the outer leaves are golden and crisp.

  • 4

    While the sprouts roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 5

    Sauté the minced shallots for 2 minutes until softened, then add the diced chicken to warm through.

  • 6

    Whisk the eggs in a small bowl and pour them into the skillet, stirring gently until soft curds form.

  • 7

    Fold the roasted Brussels sprouts into the egg mixture and serve immediately.

Scrambled Eggs with Chicken and Roasted Brussels Sprouts

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

Scrambled Eggs with Chicken and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken and Roasted Brussels Sprouts

Fluffy scrambled eggs tossed with lean chicken and oven-roasted Brussels sprouts, finished with a touch of sea salt and cracked black pepper for a satisfyingly crisp bite.

NUTRITION

379kcal
Protein
34.7g
Fat
20.9g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 ounces Chicken Breast, diced

1.5 cups Brussels Sprouts, halved

2 teaspoons Avocado Oil

1 tablespoon Shallots, minced

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the halved Brussels sprouts with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Roast the sprouts for 15 to 20 minutes until the outer leaves are golden and crisp.

  • 4

    While the sprouts roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.

  • 5

    Sauté the minced shallots for 2 minutes until softened, then add the diced chicken to warm through.

  • 6

    Whisk the eggs in a small bowl and pour them into the skillet, stirring gently until soft curds form.

  • 7

    Fold the roasted Brussels sprouts into the egg mixture and serve immediately.