Egg White Scramble with Spinach and Grilled Chicken

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

Egg White Scramble with Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Chicken

Sautéed egg whites and tender grilled chicken tossed with fresh spinach and served over warm brown rice, finished with a dash of savory red pepper flakes.

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NUTRITION

323kcal
Protein
30.8g
Fat
9.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast, diced

0.5 cup Egg Whites

0.5 cup Cooked Brown Rice

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

0.25 cup Red Bell Pepper, diced

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the diced grilled chicken and fresh baby spinach, cooking until the spinach is completely wilted.

  • 4

    Lower the heat to medium and pour the egg whites into the skillet.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are firm and fully cooked.

  • 6

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

  • 7

    Season with a pinch of sea salt, black pepper, or red pepper flakes if desired before serving.

Egg White Scramble with Spinach and Grilled Chicken

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

Egg White Scramble with Spinach and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Chicken

Sautéed egg whites and tender grilled chicken tossed with fresh spinach and served over warm brown rice, finished with a dash of savory red pepper flakes.

NUTRITION

323kcal
Protein
30.8g
Fat
9.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast, diced

0.5 cup Egg Whites

0.5 cup Cooked Brown Rice

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

0.25 cup Red Bell Pepper, diced

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the diced grilled chicken and fresh baby spinach, cooking until the spinach is completely wilted.

  • 4

    Lower the heat to medium and pour the egg whites into the skillet.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are firm and fully cooked.

  • 6

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

  • 7

    Season with a pinch of sea salt, black pepper, or red pepper flakes if desired before serving.