Name: Chicken Veggie Egg White Scramble with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 ounces Cooked Chicken Breast, diced; 1/2 cup Liquid Egg Whites; 3/4 cup Cooked Brown Rice; 1 cup Fresh Baby Spinach; 1/4 cup Red Bell Pepper, chopped; 2 tablespoons Red Onion, finely diced; 1 teaspoon Extra Virgin Olive Oil

Chicken Veggie Egg White Scramble with Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Chicken Veggie Egg White Scramble with Brown Rice

Sautéed chicken breast and egg whites scrambled with fresh peppers and spinach, served over a bowl of nutty brown rice with a savory toasted aroma.

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NUTRITION

Protein

40.6g

Fat

8.9g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Cooked Chicken Breast, diced

1/2 cup Liquid Egg Whites

3/4 cup Cooked Brown Rice

1 cup Fresh Baby Spinach

1/4 cup Red Bell Pepper, chopped

2 tablespoons Red Onion, finely diced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
2
Add the diced red onion and bell peppers to the pan, sautéing for 3-4 minutes until they are tender-crisp.
3
Stir in the cooked chicken breast and baby spinach, cooking just until the spinach has wilted down.
4
Lower the heat to medium and pour the egg whites over the chicken and vegetable mixture.
5
Gently fold the ingredients together with a spatula until the egg whites are fully cooked and fluffy.
6
Place the warm cooked brown rice into a bowl and top with the hot chicken and egg scramble.
7
Finish with a crack of fresh black pepper or a pinch of sea salt if desired.