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 egg whites scrambled with fresh spinach and tomatoes, served with a side of sprouted toast and creamy avocado.

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NUTRITION

404kcal
Protein
35.5g
Fat
18.8g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Cooked Chicken Breast, diced

5.3 oz Liquid Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

2 tsp Extra Virgin Olive Oil

50g Avocado, sliced

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced chicken and cherry tomatoes to the pan, sautéing for 2-3 minutes until the tomatoes soften.

  • 3

    Toss in the baby spinach and cook just until it begins to wilt.

  • 4

    Lower the heat slightly and pour in the liquid egg whites, stirring gently with a spatula until the eggs are set and fluffy.

  • 5

    While the eggs cook, toast the sprouted grain bread and drizzle with the remaining teaspoon of olive oil.

  • 6

    Plate the scramble alongside the toast and top with the fresh avocado slices.

  • 7

    Season with a pinch of sea salt and cracked black pepper to taste.

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 egg whites scrambled with fresh spinach and tomatoes, served with a side of sprouted toast and creamy avocado.

NUTRITION

404kcal
Protein
35.5g
Fat
18.8g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Cooked Chicken Breast, diced

5.3 oz Liquid Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

2 tsp Extra Virgin Olive Oil

50g Avocado, sliced

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced chicken and cherry tomatoes to the pan, sautéing for 2-3 minutes until the tomatoes soften.

  • 3

    Toss in the baby spinach and cook just until it begins to wilt.

  • 4

    Lower the heat slightly and pour in the liquid egg whites, stirring gently with a spatula until the eggs are set and fluffy.

  • 5

    While the eggs cook, toast the sprouted grain bread and drizzle with the remaining teaspoon of olive oil.

  • 6

    Plate the scramble alongside the toast and top with the fresh avocado slices.

  • 7

    Season with a pinch of sea salt and cracked black pepper to taste.