Chicken and Spinach Egg White Scramble with Brown Rice

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 Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Brown Rice

Sautéed chicken and egg whites scrambled with fresh spinach and tender broccoli, served over nutty brown rice with a dash of toasted garlic.

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NUTRITION

411kcal
Protein
35.1g
Fat
17.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/2 cup liquid Egg Whites

1/2 cup cooked Brown Rice

1 cup fresh Spinach

1/2 cup chopped Broccoli florets

1 tablespoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped broccoli and diced chicken to the pan, sautéing for 3-4 minutes until the broccoli is tender-crisp.

  • 3

    Toss in the fresh spinach and stir until it just begins to wilt.

  • 4

    Pour the egg whites into the skillet, stirring gently to scramble them with the chicken and vegetables until fully cooked.

  • 5

    Warm the pre-cooked brown rice in a separate bowl or in the skillet if there is room.

  • 6

    Serve the egg white and chicken scramble directly over the warm brown rice and season with a pinch of sea salt or black pepper.

Chicken and Spinach Egg White Scramble with Brown Rice

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 Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Brown Rice

Sautéed chicken and egg whites scrambled with fresh spinach and tender broccoli, served over nutty brown rice with a dash of toasted garlic.

NUTRITION

411kcal
Protein
35.1g
Fat
17.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/2 cup liquid Egg Whites

1/2 cup cooked Brown Rice

1 cup fresh Spinach

1/2 cup chopped Broccoli florets

1 tablespoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped broccoli and diced chicken to the pan, sautéing for 3-4 minutes until the broccoli is tender-crisp.

  • 3

    Toss in the fresh spinach and stir until it just begins to wilt.

  • 4

    Pour the egg whites into the skillet, stirring gently to scramble them with the chicken and vegetables until fully cooked.

  • 5

    Warm the pre-cooked brown rice in a separate bowl or in the skillet if there is room.

  • 6

    Serve the egg white and chicken scramble directly over the warm brown rice and season with a pinch of sea salt or black pepper.