Egg White and Chicken Scramble with Sautéed Asparagus

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

Egg White and Chicken Scramble with Sautéed Asparagus

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Sautéed Asparagus

Pan-seared chicken and fluffy egg whites scrambled with tender asparagus spears, finished with a touch of creamy avocado.

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NUTRITION

347kcal
Protein
40.5g
Fat
16.8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked Chicken Breast, diced

100g Liquid Egg Whites

1 cup Asparagus, trimmed and chopped

2 tsp Olive Oil

30g Fresh Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the chopped asparagus to the skillet and sauté for 3-4 minutes until tender-crisp.

  • 3

    Stir in the diced cooked chicken breast to warm it through.

  • 4

    Add the remaining teaspoon of olive oil and pour the liquid egg whites into the pan.

  • 5

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

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the fresh creamy avocado slices.

Egg White and Chicken Scramble with Sautéed Asparagus

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

Egg White and Chicken Scramble with Sautéed Asparagus

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Sautéed Asparagus

Pan-seared chicken and fluffy egg whites scrambled with tender asparagus spears, finished with a touch of creamy avocado.

NUTRITION

347kcal
Protein
40.5g
Fat
16.8g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked Chicken Breast, diced

100g Liquid Egg Whites

1 cup Asparagus, trimmed and chopped

2 tsp Olive Oil

30g Fresh Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the chopped asparagus to the skillet and sauté for 3-4 minutes until tender-crisp.

  • 3

    Stir in the diced cooked chicken breast to warm it through.

  • 4

    Add the remaining teaspoon of olive oil and pour the liquid egg whites into the pan.

  • 5

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

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the fresh creamy avocado slices.