Egg White and Chicken Veggie Scramble with Roasted Sweet Potatoes

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

Egg White and Chicken Veggie Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Roasted Sweet Potatoes

Pan-scrambled egg whites and chicken tossed with broccoli and peppers, served alongside golden roasted sweet potatoes for a savory, caramelized bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

261kcal
Protein
29.3g
Fat
6.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1.5 oz Cooked Chicken Breast

0.5 cup Cubed Sweet Potato

0.5 cup Broccoli Florets

0.25 cup Diced Red Pepper

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking tray with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and roast for 15-20 minutes until they are tender.

  • 3

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

  • 4

    Add the diced chicken breast, broccoli florets, and red peppers to the pan and sauté until the vegetables soften.

  • 5

    Pour in the egg whites and scramble gently until they are cooked through and fluffy.

  • 6

    Serve the scramble immediately with the roasted sweet potatoes on the side.

Egg White and Chicken Veggie Scramble with Roasted Sweet Potatoes

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

Egg White and Chicken Veggie Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Roasted Sweet Potatoes

Pan-scrambled egg whites and chicken tossed with broccoli and peppers, served alongside golden roasted sweet potatoes for a savory, caramelized bite.

NUTRITION

261kcal
Protein
29.3g
Fat
6.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1.5 oz Cooked Chicken Breast

0.5 cup Cubed Sweet Potato

0.5 cup Broccoli Florets

0.25 cup Diced Red Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking tray with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and roast for 15-20 minutes until they are tender.

  • 3

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

  • 4

    Add the diced chicken breast, broccoli florets, and red peppers to the pan and sauté until the vegetables soften.

  • 5

    Pour in the egg whites and scramble gently until they are cooked through and fluffy.

  • 6

    Serve the scramble immediately with the roasted sweet potatoes on the side.