YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Grilled Chicken and Roasted Potatoes
A fluffy egg white scramble tossed with lean grilled chicken and crispy roasted potatoes, finished with a handful of fresh wilted spinach.
INGREDIENTS
0.5 cup Liquid Egg Whites
2 ounces Grilled Chicken Breast, diced
200 grams Red Potatoes, cubed
2 teaspoons Avocado Oil
1 cup Baby Spinach
0.25 cup Red Bell Pepper, diced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed red potatoes with one teaspoon of avocado oil and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crispy.
While the potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.
Add the diced red bell peppers to the skillet and sauté for 3 minutes until they begin to soften.
Pour the liquid egg whites into the skillet and add the diced grilled chicken pieces.
Gently scramble the mixture with a spatula until the egg whites are fully set and the chicken is heated through.
Stir in the baby spinach during the final 30 seconds of cooking until it is just wilted.
Serve the egg white and chicken scramble immediately alongside the hot roasted potatoes.