Egg White Scramble with Chicken and Sautéed Asparagus

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

Egg White Scramble with Chicken and Sautéed Asparagus

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken and Sautéed Asparagus

Whisked egg whites and tender chicken breast scrambled with fresh asparagus, served over a bed of warm brown rice with a nutty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

416kcal
Protein
28.4g
Fat
16.1g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1 oz Cooked Chicken Breast, diced

1/2 cup Egg Whites

1 cup Asparagus, chopped

3/4 cup Cooked Brown Rice

1 tbsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

  • 2

    Add the chopped asparagus to the pan and sauté for 3 to 5 minutes until tender-crisp and bright green.

  • 3

    Stir in the diced cooked chicken breast and cook for 1 minute just to warm it through.

  • 4

    Pour the egg whites into the skillet over the chicken and asparagus mixture.

  • 5

    Gently stir and fold the mixture with a spatula until the egg whites are fully cooked, opaque, and fluffy.

  • 6

    Place the warm cooked brown rice in a bowl and top with the egg white and chicken scramble.

  • 7

    Season with a pinch of sea salt or cracked black pepper if desired and serve immediately.

Egg White Scramble with Chicken and Sautéed Asparagus

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

Egg White Scramble with Chicken and Sautéed Asparagus

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken and Sautéed Asparagus

Whisked egg whites and tender chicken breast scrambled with fresh asparagus, served over a bed of warm brown rice with a nutty finish.

NUTRITION

416kcal
Protein
28.4g
Fat
16.1g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1 oz Cooked Chicken Breast, diced

1/2 cup Egg Whites

1 cup Asparagus, chopped

3/4 cup Cooked Brown Rice

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

  • 2

    Add the chopped asparagus to the pan and sauté for 3 to 5 minutes until tender-crisp and bright green.

  • 3

    Stir in the diced cooked chicken breast and cook for 1 minute just to warm it through.

  • 4

    Pour the egg whites into the skillet over the chicken and asparagus mixture.

  • 5

    Gently stir and fold the mixture with a spatula until the egg whites are fully cooked, opaque, and fluffy.

  • 6

    Place the warm cooked brown rice in a bowl and top with the egg white and chicken scramble.

  • 7

    Season with a pinch of sea salt or cracked black pepper if desired and serve immediately.