Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

Sautéed chicken and egg whites scrambled with fresh spinach, served alongside oven-roasted sweet potato cubes for a touch of natural sweetness.

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NUTRITION

406kcal
Protein
34.6g
Fat
12.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces cooked Chicken Breast, diced

0.6 cup Egg Whites

180 grams Sweet Potato, cubed

1 cup Fresh Spinach

2 teaspoons Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and lightly browned

  • 4

    While the potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat

  • 5

    Add the diced cooked chicken and fresh spinach to the skillet, sautéing until the spinach is wilted

  • 6

    Pour the egg whites into the skillet and cook, stirring gently, until the whites are set and fluffy

  • 7

    Serve the scramble immediately alongside the roasted sweet potatoes

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

Sautéed chicken and egg whites scrambled with fresh spinach, served alongside oven-roasted sweet potato cubes for a touch of natural sweetness.

NUTRITION

406kcal
Protein
34.6g
Fat
12.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces cooked Chicken Breast, diced

0.6 cup Egg Whites

180 grams Sweet Potato, cubed

1 cup Fresh Spinach

2 teaspoons Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and lightly browned

  • 4

    While the potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat

  • 5

    Add the diced cooked chicken and fresh spinach to the skillet, sautéing until the spinach is wilted

  • 6

    Pour the egg whites into the skillet and cook, stirring gently, until the whites are set and fluffy

  • 7

    Serve the scramble immediately alongside the roasted sweet potatoes