YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Grilled Chicken and Roasted Sweet Potatoes
Pan-scrambled egg whites and grilled chicken served alongside oven-roasted sweet potato cubes, seasoned with a hint of smoked paprika for a warm, savory finish.
INGREDIENTS
0.75 cup Egg Whites
2 ounces Grilled Chicken Breast, diced
130 grams Sweet Potato, cubed
1 teaspoon Avocado Oil
Pinch of Smoked Paprika
Sea salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the avocado oil, sea salt, and smoked paprika.
Spread the sweet potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly browned.
While the potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.
Add the diced grilled chicken to the skillet just to warm it through for 1-2 minutes.
Pour the egg whites into the skillet with the chicken, seasoning with a pinch of salt and pepper.
Gently scramble the egg whites with the chicken until they are fully set and opaque.
Plate the chicken and egg scramble alongside the roasted sweet potatoes and serve immediately.