Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

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

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

Soft-scrambled eggs served alongside sliced grilled chicken and wilted spinach, finished with a side of fresh berries and buttery avocado.

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NUTRITION

413kcal
Protein
33.4g
Fat
23.7g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 oz Grilled Chicken Breast, sliced

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

1/2 small Avocado

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PREPARATION

  • 1

    Warm a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then move to one side of the pan.

  • 3

    Whisk the eggs in a small bowl with a pinch of sea salt and pour them into the empty side of the skillet.

  • 4

    Gently scramble the eggs with a spatula until they are soft-set and fluffy.

  • 5

    Add the pre-cooked grilled chicken slices to the pan for 30 seconds just to take the chill off.

  • 6

    Transfer the eggs, spinach, and chicken to a plate.

  • 7

    Serve immediately with the fresh blueberries and sliced buttery avocado on the side.

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

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

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

Soft-scrambled eggs served alongside sliced grilled chicken and wilted spinach, finished with a side of fresh berries and buttery avocado.

NUTRITION

413kcal
Protein
33.4g
Fat
23.7g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 oz Grilled Chicken Breast, sliced

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

1/2 small Avocado

PREPARATION

  • 1

    Warm a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then move to one side of the pan.

  • 3

    Whisk the eggs in a small bowl with a pinch of sea salt and pour them into the empty side of the skillet.

  • 4

    Gently scramble the eggs with a spatula until they are soft-set and fluffy.

  • 5

    Add the pre-cooked grilled chicken slices to the pan for 30 seconds just to take the chill off.

  • 6

    Transfer the eggs, spinach, and chicken to a plate.

  • 7

    Serve immediately with the fresh blueberries and sliced buttery avocado on the side.