Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

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 Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

Sautéed egg whites scrambled with tender chicken and fresh spinach, served alongside cubes of roasted sweet potato with a hint of toasted garlic.

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NUTRITION

441kcal
Protein
34.1g
Fat
16.5g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Cooked Chicken Breast, diced

1/2 cup Liquid Egg Whites

180g Sweet Potato, cubed

2 cups Fresh Spinach

1 tbsp Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly browned.

  • 4

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

  • 5

    Add the diced chicken and fresh spinach to the skillet, sautéing until the spinach is wilted.

  • 6

    Pour the egg whites into the skillet and cook, stirring frequently, until the whites are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

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 Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Roasted Sweet Potatoes

Sautéed egg whites scrambled with tender chicken and fresh spinach, served alongside cubes of roasted sweet potato with a hint of toasted garlic.

NUTRITION

441kcal
Protein
34.1g
Fat
16.5g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Cooked Chicken Breast, diced

1/2 cup Liquid Egg Whites

180g Sweet Potato, cubed

2 cups Fresh Spinach

1 tbsp Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly browned.

  • 4

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

  • 5

    Add the diced chicken and fresh spinach to the skillet, sautéing until the spinach is wilted.

  • 6

    Pour the egg whites into the skillet and cook, stirring frequently, until the whites are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted sweet potatoes and enjoy immediately.