Crispy Chicken Egg White Scramble with Sautéed Spinach and Avocado

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

Crispy Chicken Egg White Scramble with Sautéed Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Egg White Scramble with Sautéed Spinach and Avocado

Pan-seared chicken and egg whites scrambled with fresh baby spinach, finished with a generous topping of buttery sliced avocado.

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NUTRITION

409kcal
Protein
34.3g
Fat
26.2g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast

0.5 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

0.5 medium Avocado

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced chicken breast and cook until the edges are golden and crispy.

  • 3

    Toss in the baby spinach and sauté until just wilted.

  • 4

    Lower the heat to medium and add the remaining teaspoon of olive oil.

  • 5

    Pour in the egg whites and season with salt, pepper, and garlic powder.

  • 6

    Gently scramble the mixture until the egg whites are fully set and fluffy.

  • 7

    Transfer to a plate and top with the fresh sliced avocado.

Crispy Chicken Egg White Scramble with Sautéed Spinach and Avocado

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

Crispy Chicken Egg White Scramble with Sautéed Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Egg White Scramble with Sautéed Spinach and Avocado

Pan-seared chicken and egg whites scrambled with fresh baby spinach, finished with a generous topping of buttery sliced avocado.

NUTRITION

409kcal
Protein
34.3g
Fat
26.2g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast

0.5 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

0.5 medium Avocado

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced chicken breast and cook until the edges are golden and crispy.

  • 3

    Toss in the baby spinach and sauté until just wilted.

  • 4

    Lower the heat to medium and add the remaining teaspoon of olive oil.

  • 5

    Pour in the egg whites and season with salt, pepper, and garlic powder.

  • 6

    Gently scramble the mixture until the egg whites are fully set and fluffy.

  • 7

    Transfer to a plate and top with the fresh sliced avocado.