YOUR SOLIN GENERATED RECIPE
Chicken Egg White Scramble with Spinach and Roasted Sweet Potato
Pan-seared chicken and fluffy egg whites scrambled with wilted spinach, served alongside roasted sweet potato cubes and finished with creamy avocado.
INGREDIENTS
2 ounces Chicken Breast, diced
0.7 cup Egg Whites
150 grams Sweet Potato, cubed
2 cups Fresh Spinach
2 teaspoons Olive Oil
30 grams Avocado, sliced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt.
Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced chicken breast to the skillet and sauté until golden brown and cooked through.
Add the fresh spinach to the pan and stir until the leaves are just wilted.
Lower the heat slightly and pour in the egg whites, scrambling gently with the chicken and spinach until the eggs are fully set.
Transfer the scramble to a plate, serve alongside the roasted sweet potatoes, and top with the fresh avocado slices.