Name: Scrambled Eggs with Chicken Breast and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Cooked Chicken Breast, diced; 2 Large Eggs; 1 cup Cooked Brown Rice; 2 cups Fresh Spinach; 1 tablespoon Olive Oil; 1 medium Orange

Scrambled Eggs with Chicken Breast and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Breast and Sautéed Spinach

Pan-seared chicken and scrambled eggs served over warm brown rice and wilted spinach, finished with a side of juicy orange slices.

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NUTRITION

Protein

46.0g

Fat

28g

Carbs

64.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Cooked Chicken Breast, diced

2 Large Eggs

1 cup Cooked Brown Rice

2 cups Fresh Spinach

1 tablespoon Olive Oil

1 medium Orange

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PREPARATION

1
Prepare the brown rice according to package instructions or warm up pre-cooked rice.
2
Heat half of the olive oil in a non-stick skillet over medium heat.
3
Add the diced chicken breast to the skillet and sauté for 2-3 minutes until heated through and slightly golden.
4
Remove the chicken from the skillet and set aside.
5
Add the remaining olive oil to the same skillet and toss in the fresh spinach, sautéing until just wilted.
6
Whisk the eggs in a small bowl and pour them into the skillet with the spinach, scrambling gently until the eggs are set.
7
Fold the cooked chicken back into the egg and spinach mixture to combine.
8
Place the warm brown rice in a bowl and top with the egg and chicken scramble.
9
Serve immediately with a fresh orange on the side, sliced into wedges.