YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken Breast and Sautéed Spinach
Pan-scrambled eggs and tender chicken breast tossed with wilted spinach, served over a bed of warm brown rice with a drizzle of silky olive oil.
INGREDIENTS
1 large Egg
1/4 cup Liquid Egg Whites
2 ounces Cooked Chicken Breast, diced
2 cups Fresh Spinach
1/2 cup Cooked Brown Rice
1 tablespoon Olive Oil
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted, then remove from the pan and set aside.
Add the remaining olive oil to the same skillet and toss in the diced cooked chicken breast to warm it through.
In a small bowl, whisk together the whole egg and egg whites until well combined.
Pour the egg mixture into the skillet with the chicken and cook, stirring gently with a spatula, until the eggs are just set and fluffy.
Fold the sautéed spinach back into the egg and chicken mixture until evenly distributed.
Transfer the scramble to a bowl and serve immediately over the warm cooked brown rice.