Crispy Potato and Chicken Egg Scramble

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

Crispy Potato and Chicken Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Chicken Egg Scramble

Pan-seared Yukon gold potatoes and tender chicken breast scrambled with farm-fresh eggs and peppers, finished with a sprinkle of crisp green onions.

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NUTRITION

537kcal
Protein
26.8g
Fat
28g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

200g Yukon Gold Potatoes

1.8 oz Cooked Chicken Breast

1 Large Egg

1.5 tbsp Avocado Oil

0.5 cup Red Bell Pepper

1 tbsp Green Onion

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PREPARATION

  • 1

    Dice the Yukon gold potatoes into small, uniform cubes to ensure even cooking.

  • 2

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

  • 3

    Add the potatoes to the skillet and cook, stirring occasionally, until they are golden brown and tender.

  • 4

    Toss in the diced red bell pepper and pre-cooked chicken breast, sautéing for a few minutes until the peppers soften and the chicken is heated through.

  • 5

    Push the potato and chicken mixture to one side of the pan and crack the egg into the empty space.

  • 6

    Gently scramble the egg until just set, then fold it into the rest of the hash.

  • 7

    Remove from heat and garnish with fresh green onions for a bright, crisp finish.

Crispy Potato and Chicken Egg Scramble

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

Crispy Potato and Chicken Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Chicken Egg Scramble

Pan-seared Yukon gold potatoes and tender chicken breast scrambled with farm-fresh eggs and peppers, finished with a sprinkle of crisp green onions.

NUTRITION

537kcal
Protein
26.8g
Fat
28g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

200g Yukon Gold Potatoes

1.8 oz Cooked Chicken Breast

1 Large Egg

1.5 tbsp Avocado Oil

0.5 cup Red Bell Pepper

1 tbsp Green Onion

PREPARATION

  • 1

    Dice the Yukon gold potatoes into small, uniform cubes to ensure even cooking.

  • 2

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

  • 3

    Add the potatoes to the skillet and cook, stirring occasionally, until they are golden brown and tender.

  • 4

    Toss in the diced red bell pepper and pre-cooked chicken breast, sautéing for a few minutes until the peppers soften and the chicken is heated through.

  • 5

    Push the potato and chicken mixture to one side of the pan and crack the egg into the empty space.

  • 6

    Gently scramble the egg until just set, then fold it into the rest of the hash.

  • 7

    Remove from heat and garnish with fresh green onions for a bright, crisp finish.