Egg White Scramble with Grilled Chicken and Spinach

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

Egg White Scramble with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Grilled Chicken and Spinach

Hibachi-style scrambled egg whites tossed with tender grilled chicken and fresh spinach, finished with a drizzle of toasted sesame oil.

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NUTRITION

407kcal
Protein
58.9g
Fat
14.4g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast, diced

1/2 cup Egg Whites

2 cups Fresh Spinach

1 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 tsp Avocado Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Dice the pre-grilled chicken breast into bite-sized pieces.

  • 2

    Heat avocado oil in a large non-stick skillet over medium-high heat.

  • 3

    Add minced garlic to the pan and sauté for 30 seconds until fragrant.

  • 4

    Add the diced chicken and fresh spinach, tossing frequently until the spinach is just wilted.

  • 5

    Pour the egg whites into the skillet and stir gently, cooking until the eggs are set and fluffy.

  • 6

    Stir in the coconut aminos to coat the mixture evenly.

  • 7

    Remove from heat and drizzle with toasted sesame oil for a savory, aromatic finish.

Egg White Scramble with Grilled Chicken and Spinach

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

Egg White Scramble with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Grilled Chicken and Spinach

Hibachi-style scrambled egg whites tossed with tender grilled chicken and fresh spinach, finished with a drizzle of toasted sesame oil.

NUTRITION

407kcal
Protein
58.9g
Fat
14.4g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast, diced

1/2 cup Egg Whites

2 cups Fresh Spinach

1 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 tsp Avocado Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Dice the pre-grilled chicken breast into bite-sized pieces.

  • 2

    Heat avocado oil in a large non-stick skillet over medium-high heat.

  • 3

    Add minced garlic to the pan and sauté for 30 seconds until fragrant.

  • 4

    Add the diced chicken and fresh spinach, tossing frequently until the spinach is just wilted.

  • 5

    Pour the egg whites into the skillet and stir gently, cooking until the eggs are set and fluffy.

  • 6

    Stir in the coconut aminos to coat the mixture evenly.

  • 7

    Remove from heat and drizzle with toasted sesame oil for a savory, aromatic finish.