Chicken Spinach Egg White Scramble with Sautéed Mushrooms

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

Chicken Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken Spinach Egg White Scramble with Sautéed Mushrooms

Pan-scrambled egg whites with lean chicken and baby spinach, served with earthy sautéed mushrooms and creamy sliced avocado.

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NUTRITION

378kcal
Protein
35.3g
Fat
21.9g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

110 grams Liquid Egg Whites

1 cup sliced White Mushrooms

2 cups fresh Baby Spinach

1/2 medium Avocado, sliced

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 sliced mushrooms to the pan and sauté until they release their moisture and turn golden brown.

  • 3

    Stir in the diced chicken and baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

  • 4

    Lower the heat slightly and pour in the liquid egg whites.

  • 5

    Scramble the mixture gently with a spatula until the egg whites are fully set and opaque.

  • 6

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

  • 7

    Transfer the scramble to a plate and top with the fresh slices of creamy avocado.

Chicken Spinach Egg White Scramble with Sautéed Mushrooms

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

Chicken Spinach Egg White Scramble with Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Chicken Spinach Egg White Scramble with Sautéed Mushrooms

Pan-scrambled egg whites with lean chicken and baby spinach, served with earthy sautéed mushrooms and creamy sliced avocado.

NUTRITION

378kcal
Protein
35.3g
Fat
21.9g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

110 grams Liquid Egg Whites

1 cup sliced White Mushrooms

2 cups fresh Baby Spinach

1/2 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the sliced mushrooms to the pan and sauté until they release their moisture and turn golden brown.

  • 3

    Stir in the diced chicken and baby spinach, cooking for 1-2 minutes until the spinach is just wilted.

  • 4

    Lower the heat slightly and pour in the liquid egg whites.

  • 5

    Scramble the mixture gently with a spatula until the egg whites are fully set and opaque.

  • 6

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

  • 7

    Transfer the scramble to a plate and top with the fresh slices of creamy avocado.