Egg White and Chicken Scramble with Roasted Sweet Potato

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

Egg White and Chicken Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Roasted Sweet Potato

Pan-seared chicken and fluffy egg whites scrambled with savory onions, served alongside cubes of roasted sweet potato for a hint of caramelized sweetness.

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NUTRITION

410kcal
Protein
34.6g
Fat
11.6g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast

0.5 cup Egg Whites

175 grams Sweet Potato

0.25 cup chopped Yellow Onion

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into small half-inch cubes.

  • 3

    Toss the sweet potato cubes with one teaspoon of olive oil and a pinch of sea salt.

  • 4

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 5

    While the potatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 6

    Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.

  • 7

    Add the diced cooked chicken to the pan and stir for 2 minutes to warm it through.

  • 8

    Lower the heat slightly and pour in the egg whites, scrambling gently with a spatula until the eggs are fully set and fluffy.

  • 9

    Season the scramble with black pepper and serve immediately alongside the roasted sweet potatoes.

Egg White and Chicken Scramble with Roasted Sweet Potato

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

Egg White and Chicken Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Roasted Sweet Potato

Pan-seared chicken and fluffy egg whites scrambled with savory onions, served alongside cubes of roasted sweet potato for a hint of caramelized sweetness.

NUTRITION

410kcal
Protein
34.6g
Fat
11.6g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast

0.5 cup Egg Whites

175 grams Sweet Potato

0.25 cup chopped Yellow Onion

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into small half-inch cubes.

  • 3

    Toss the sweet potato cubes with one teaspoon of olive oil and a pinch of sea salt.

  • 4

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 5

    While the potatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 6

    Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.

  • 7

    Add the diced cooked chicken to the pan and stir for 2 minutes to warm it through.

  • 8

    Lower the heat slightly and pour in the egg whites, scrambling gently with a spatula until the eggs are fully set and fluffy.

  • 9

    Season the scramble with black pepper and serve immediately alongside the roasted sweet potatoes.