Egg White and Chicken Veggie Scramble with Fresh Fruit

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

Egg White and Chicken Veggie Scramble with Fresh Fruit

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Fresh Fruit

A protein-packed scramble of egg whites, tender chicken, and sautéed peppers, served with a warm corn tortilla and a bowl of juicy fresh fruit.

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NUTRITION

380kcal
Protein
31.5g
Fat
10.9g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1.5 ounces Cooked Chicken Breast, diced

1 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

1/4 cup Yellow Onion, diced

1.5 teaspoons Avocado Oil

1 small Corn Tortilla

1 cup Fresh Strawberries

1 cup Diced Cantaloupe

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PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and onions, sautéing for 3-4 minutes until they begin to soften.

  • 3

    Stir in the diced chicken breast and fresh spinach, cooking just until the spinach is wilted and the chicken is heated through.

  • 4

    Pour the liquid egg whites into the skillet and scramble gently with a spatula until the eggs are fully set and fluffy.

  • 5

    While the eggs cook, warm the corn tortilla in a separate dry pan or over an open flame for 30 seconds per side.

  • 6

    Serve the scramble immediately with the warm tortilla and a side bowl of fresh strawberries and cantaloupe.

Egg White and Chicken Veggie Scramble with Fresh Fruit

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

Egg White and Chicken Veggie Scramble with Fresh Fruit

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Fresh Fruit

A protein-packed scramble of egg whites, tender chicken, and sautéed peppers, served with a warm corn tortilla and a bowl of juicy fresh fruit.

NUTRITION

380kcal
Protein
31.5g
Fat
10.9g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Liquid Egg Whites

1.5 ounces Cooked Chicken Breast, diced

1 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

1/4 cup Yellow Onion, diced

1.5 teaspoons Avocado Oil

1 small Corn Tortilla

1 cup Fresh Strawberries

1 cup Diced Cantaloupe

PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers and onions, sautéing for 3-4 minutes until they begin to soften.

  • 3

    Stir in the diced chicken breast and fresh spinach, cooking just until the spinach is wilted and the chicken is heated through.

  • 4

    Pour the liquid egg whites into the skillet and scramble gently with a spatula until the eggs are fully set and fluffy.

  • 5

    While the eggs cook, warm the corn tortilla in a separate dry pan or over an open flame for 30 seconds per side.

  • 6

    Serve the scramble immediately with the warm tortilla and a side bowl of fresh strawberries and cantaloupe.