Egg and Chicken Veggie Scramble with Toasted Bread

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

Egg and Chicken Veggie Scramble with Toasted Bread

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Toasted Bread

Sautéed chicken breast and colorful bell peppers scrambled with fluffy eggs and spinach, served alongside a slice of golden toasted bread.

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NUTRITION

358kcal
Protein
35.0g
Fat
12.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/4 cup Liquid Egg Whites

2 ounces Cooked Chicken Breast, diced

1/2 cup Fresh Spinach

1/4 cup Red Bell Pepper, chopped

1 slice Whole Wheat Bread

1/2 cup Fresh Blueberries

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add diced bell pepper and sauté for 2-3 minutes until slightly softened.

  • 3

    Add the cooked chicken breast and fresh spinach to the pan, stirring until the spinach is wilted.

  • 4

    Whisk the whole egg and egg whites together in a small bowl, then pour into the skillet.

  • 5

    Gently scramble the mixture until the eggs are set and cooked through.

  • 6

    Toast the whole wheat bread until golden brown.

  • 7

    Serve the scramble hot with the toast and a side of fresh blueberries.

Egg and Chicken Veggie Scramble with Toasted Bread

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

Egg and Chicken Veggie Scramble with Toasted Bread

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Toasted Bread

Sautéed chicken breast and colorful bell peppers scrambled with fluffy eggs and spinach, served alongside a slice of golden toasted bread.

NUTRITION

358kcal
Protein
35.0g
Fat
12.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/4 cup Liquid Egg Whites

2 ounces Cooked Chicken Breast, diced

1/2 cup Fresh Spinach

1/4 cup Red Bell Pepper, chopped

1 slice Whole Wheat Bread

1/2 cup Fresh Blueberries

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add diced bell pepper and sauté for 2-3 minutes until slightly softened.

  • 3

    Add the cooked chicken breast and fresh spinach to the pan, stirring until the spinach is wilted.

  • 4

    Whisk the whole egg and egg whites together in a small bowl, then pour into the skillet.

  • 5

    Gently scramble the mixture until the eggs are set and cooked through.

  • 6

    Toast the whole wheat bread until golden brown.

  • 7

    Serve the scramble hot with the toast and a side of fresh blueberries.