YOUR SOLIN GENERATED RECIPE
Creamy Egg White and Chicken Skillet
Sautéed chicken and crisp bell peppers folded into silky egg whites and Greek yogurt for a protein-packed, velvety skillet meal.
INGREDIENTS
4 oz chicken breast
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
1 tsp extra virgin olive oil
1 cup fresh spinach
0.5 cup red bell pepper
0.25 cup yellow onion
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced yellow onion and red bell pepper to the pan, sautéing for 3-4 minutes until the vegetables are tender.
Stir in the cubed chicken breast and season with sea salt, black pepper, and garlic powder.
Cook the chicken for 5-7 minutes, stirring occasionally, until it is golden brown and cooked through.
Add the fresh spinach to the skillet and toss until the leaves are just wilted.
In a small bowl, whisk together the liquid egg whites and Greek yogurt until smooth.
Lower the skillet heat to medium-low and pour the egg white mixture into the pan, stirring gently until the eggs are set and reach a creamy consistency.
Remove from heat and serve immediately, topped with the fresh avocado slices.