Egg White and Chicken Veggie Scramble with Roasted Potatoes

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

Egg White and Chicken Veggie Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Roasted Potatoes

Sautéed chicken and egg whites scrambled with colorful peppers and spinach, served alongside golden roasted potatoes for a satisfyingly crisp finish.

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NUTRITION

368kcal
Protein
35.1g
Fat
11.8g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/2 cup liquid Egg Whites

150 grams Red Potato, diced

1/2 cup Red Bell Pepper, chopped

1 cup Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced red potatoes with one teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden and crisp.

  • 4

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

  • 5

    Add the bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.

  • 6

    Stir in the diced cooked chicken and the fresh spinach, cooking just until the spinach is wilted.

  • 7

    Lower the heat slightly and pour in the egg whites, stirring gently and constantly until the whites are fully set and fluffy.

  • 8

    Plate the scramble immediately alongside the hot roasted potatoes and season with cracked black pepper.

Egg White and Chicken Veggie Scramble with Roasted Potatoes

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

Egg White and Chicken Veggie Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Roasted Potatoes

Sautéed chicken and egg whites scrambled with colorful peppers and spinach, served alongside golden roasted potatoes for a satisfyingly crisp finish.

NUTRITION

368kcal
Protein
35.1g
Fat
11.8g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/2 cup liquid Egg Whites

150 grams Red Potato, diced

1/2 cup Red Bell Pepper, chopped

1 cup Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced red potatoes with one teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden and crisp.

  • 4

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

  • 5

    Add the bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.

  • 6

    Stir in the diced cooked chicken and the fresh spinach, cooking just until the spinach is wilted.

  • 7

    Lower the heat slightly and pour in the egg whites, stirring gently and constantly until the whites are fully set and fluffy.

  • 8

    Plate the scramble immediately alongside the hot roasted potatoes and season with cracked black pepper.