Name: Scrambled Eggs with Pan Seared Spinach and Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.8 ounces Chicken Thighs; 2 Large Eggs; 2 cups Fresh Spinach; 1 tablespoon Avocado Oil

Scrambled Eggs with Pan Seared Spinach and Chicken Thighs

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Pan Seared Spinach and Chicken Thighs

Pan-seared chicken thighs and scrambled eggs served over a bed of wilted spinach with a pinch of flaky sea salt.

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NUTRITION

Protein

34.8g

Fat

32.2g

Carbs

2.9g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Thighs

2 Large Eggs

2 cups Fresh Spinach

1 tablespoon Avocado Oil

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PREPARATION

1
Pat the chicken thighs dry and season with a pinch of salt and pepper.
2
Heat half of the avocado oil in a skillet over medium-high heat.
3
Sear the chicken for about 5-7 minutes per side until the internal temperature reaches 165°F and the edges are golden.
4
Remove the chicken from the pan and let it rest for a few minutes before slicing into strips.
5
Add the remaining oil to the same skillet and toss in the fresh spinach, sautéing until just wilted.
6
Whisk the eggs in a small bowl and pour them into the skillet with the spinach.
7
Gently stir the eggs over medium heat until they are soft and fluffy.
8
Serve the sliced chicken alongside the spinach and egg scramble, finishing with a sprinkle of sea salt.