Egg White and Chicken Scramble with Steamed Carrots

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

Egg White and Chicken Scramble with Steamed Carrots

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Steamed Carrots

A protein-packed scramble of egg whites and chicken tossed with sweet corn and brown rice, served with a side of tender steamed carrots for a bright, crunchy finish.

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NUTRITION

224kcal
Protein
26.1g
Fat
4.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Egg Whites

1.5 ounces Cooked Chicken Breast, diced

1/2 cup Sliced Carrots

2 tablespoons Sweet Corn

2 tablespoons Cooked Brown Rice

1/2 teaspoon Olive Oil

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PREPARATION

  • 1

    Place the sliced carrots in a steamer basket over boiling water and steam for 5 to 7 minutes until fork-tender.

  • 2

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

  • 3

    Add the diced cooked chicken, sweet corn, and brown rice to the skillet, stirring for 2 minutes until the ingredients are heated through.

  • 4

    Pour the egg whites into the skillet with the chicken and vegetable mixture.

  • 5

    Season with a pinch of sea salt and black pepper if desired, then scramble gently with a spatula until the egg whites are fully set and opaque.

  • 6

    Transfer the scramble to a plate and serve immediately alongside the warm steamed carrots.

Egg White and Chicken Scramble with Steamed Carrots

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

Egg White and Chicken Scramble with Steamed Carrots

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Steamed Carrots

A protein-packed scramble of egg whites and chicken tossed with sweet corn and brown rice, served with a side of tender steamed carrots for a bright, crunchy finish.

NUTRITION

224kcal
Protein
26.1g
Fat
4.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Egg Whites

1.5 ounces Cooked Chicken Breast, diced

1/2 cup Sliced Carrots

2 tablespoons Sweet Corn

2 tablespoons Cooked Brown Rice

1/2 teaspoon Olive Oil

PREPARATION

  • 1

    Place the sliced carrots in a steamer basket over boiling water and steam for 5 to 7 minutes until fork-tender.

  • 2

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

  • 3

    Add the diced cooked chicken, sweet corn, and brown rice to the skillet, stirring for 2 minutes until the ingredients are heated through.

  • 4

    Pour the egg whites into the skillet with the chicken and vegetable mixture.

  • 5

    Season with a pinch of sea salt and black pepper if desired, then scramble gently with a spatula until the egg whites are fully set and opaque.

  • 6

    Transfer the scramble to a plate and serve immediately alongside the warm steamed carrots.