Crispy Chicken Breast and Spinach Egg Scramble

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

Crispy Chicken Breast and Spinach Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Breast and Spinach Egg Scramble

Pan-seared chicken breast and fluffy eggs scrambled with fresh spinach and riced sweet potato, finished with a slice of creamy avocado.

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NUTRITION

367kcal
Protein
30.3g
Fat
16.8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Chicken Breast

1 Large Egg

1/2 cup Sweet Potato Rice

1 cup Spinach

1 tsp Avocado Oil

1/4 Avocado

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PREPARATION

  • 1

    Dice the chicken breast into small cubes and season with a pinch of sea salt

  • 2

    Grate the sweet potato using a box grater to create rice-sized pieces

  • 3

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

  • 4

    Add the chicken to the skillet and cook until golden brown and cooked through

  • 5

    Stir in the sweet potato rice and sauté until softened and slightly caramelized

  • 6

    Add the spinach and stir until just wilted

  • 7

    Whisk the egg in a small bowl and pour it into the skillet, scrambling everything together until the egg is set

  • 8

    Transfer to a plate and garnish with fresh avocado slices

Crispy Chicken Breast and Spinach Egg Scramble

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

Crispy Chicken Breast and Spinach Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Breast and Spinach Egg Scramble

Pan-seared chicken breast and fluffy eggs scrambled with fresh spinach and riced sweet potato, finished with a slice of creamy avocado.

NUTRITION

367kcal
Protein
30.3g
Fat
16.8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Chicken Breast

1 Large Egg

1/2 cup Sweet Potato Rice

1 cup Spinach

1 tsp Avocado Oil

1/4 Avocado

PREPARATION

  • 1

    Dice the chicken breast into small cubes and season with a pinch of sea salt

  • 2

    Grate the sweet potato using a box grater to create rice-sized pieces

  • 3

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

  • 4

    Add the chicken to the skillet and cook until golden brown and cooked through

  • 5

    Stir in the sweet potato rice and sauté until softened and slightly caramelized

  • 6

    Add the spinach and stir until just wilted

  • 7

    Whisk the egg in a small bowl and pour it into the skillet, scrambling everything together until the egg is set

  • 8

    Transfer to a plate and garnish with fresh avocado slices