Crispy Chicken Egg White Scramble with Spinach and Mushrooms

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

Crispy Chicken Egg White Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Egg White Scramble with Spinach and Mushrooms

Pan-seared chicken and earthy mushrooms scrambled with light egg whites and fresh spinach, finished with a sprinkle of creamy goat cheese.

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NUTRITION

417kcal
Protein
43g
Fat
20g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast, diced

150 grams Egg Whites

2 cups Fresh Spinach

1 cup Sliced Mushrooms

1 tablespoon Avocado Oil

0.5 ounce Goat Cheese, crumbled

0.25 cup Cooked Quinoa

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PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the diced chicken and sliced mushrooms to the pan, sautéing for 4-5 minutes until the chicken edges are golden and crispy and the mushrooms have released their moisture.

  • 3

    Stir in the cooked quinoa and toast for 1 minute to add a nutty depth to the dish.

  • 4

    Add the fresh spinach to the skillet and toss briefly until it just begins to wilt.

  • 5

    Reduce the heat to medium and pour the egg whites over the chicken and vegetable mixture.

  • 6

    Using a spatula, gently fold and stir the mixture until the egg whites are fully cooked, opaque, and fluffy.

  • 7

    Remove from the heat immediately and top with the crumbled goat cheese for a creamy finish.

Crispy Chicken Egg White Scramble with Spinach and Mushrooms

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

Crispy Chicken Egg White Scramble with Spinach and Mushrooms

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Egg White Scramble with Spinach and Mushrooms

Pan-seared chicken and earthy mushrooms scrambled with light egg whites and fresh spinach, finished with a sprinkle of creamy goat cheese.

NUTRITION

417kcal
Protein
43g
Fat
20g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast, diced

150 grams Egg Whites

2 cups Fresh Spinach

1 cup Sliced Mushrooms

1 tablespoon Avocado Oil

0.5 ounce Goat Cheese, crumbled

0.25 cup Cooked Quinoa

PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the diced chicken and sliced mushrooms to the pan, sautéing for 4-5 minutes until the chicken edges are golden and crispy and the mushrooms have released their moisture.

  • 3

    Stir in the cooked quinoa and toast for 1 minute to add a nutty depth to the dish.

  • 4

    Add the fresh spinach to the skillet and toss briefly until it just begins to wilt.

  • 5

    Reduce the heat to medium and pour the egg whites over the chicken and vegetable mixture.

  • 6

    Using a spatula, gently fold and stir the mixture until the egg whites are fully cooked, opaque, and fluffy.

  • 7

    Remove from the heat immediately and top with the crumbled goat cheese for a creamy finish.