Name: Egg White and Chicken Breast Veggie Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Chicken Breast, diced; 0.4 cup Egg Whites; 0.5 cup Red Bell Pepper, chopped; 1 cup Baby Spinach; 2 tablespoons Red Onion, minced; 2 teaspoons Extra Virgin Olive Oil; 0.5 small Avocado, sliced

Egg White and Chicken Breast Veggie Scramble

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

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Breast Veggie Scramble

Sautéed chicken breast and bell peppers scrambled with egg whites and topped with slices of buttery avocado.

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NUTRITION

Protein

34.4g

Fat

20.5g

Carbs

12g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Chicken Breast, diced

0.4 cup Egg Whites

0.5 cup Red Bell Pepper, chopped

1 cup Baby Spinach

2 tablespoons Red Onion, minced

2 teaspoons Extra Virgin Olive Oil

0.5 small Avocado, sliced

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PREPARATION

1
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
2
Add the diced chicken breast and cook until no longer pink, about 4-5 minutes.
3
Toss in the minced red onion and chopped bell peppers, sautéing until the vegetables are tender-crisp.
4
Add the baby spinach to the pan and stir until just wilted.
5
Pour the egg whites over the chicken and vegetable mixture.
6
Gently stir the mixture with a spatula until the egg whites are fully cooked and opaque.
7
Season with a pinch of sea salt and black pepper if desired.
8
Transfer the scramble to a plate and top with the fresh avocado slices.