Crispy Chicken and Cabbage Egg Scramble with Jalapeños

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

Crispy Chicken and Cabbage Egg Scramble with Jalapeños

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Cabbage Egg Scramble with Jalapeños

Pan-seared chicken and shredded cabbage scrambled with farm-fresh eggs and spicy jalapeños, finished with a salty pop of green olives and a crisp pickle on the side.

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NUTRITION

414kcal
Protein
35.1g
Fat
25.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Cooked Chicken Breast, shredded

2 Large Eggs

1.5 cups Shredded Green Cabbage

1 tbsp Sliced Jalapeños

4-5 Sliced Green Olives

2 tsp Avocado Oil

1 Dill Pickle Spear

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PREPARATION

  • 1

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

  • 2

    Add shredded chicken and cabbage, sautéing until the chicken starts to turn golden and the cabbage is tender-crisp.

  • 3

    Toss in the sliced jalapeños and cook for another minute until fragrant.

  • 4

    Whisk eggs in a small bowl and pour over the chicken and cabbage mixture.

  • 5

    Gently scramble the eggs until just set, then fold in the sliced green olives.

  • 6

    Serve immediately with a side of crisp dill pickles for a tangy finish.

Crispy Chicken and Cabbage Egg Scramble with Jalapeños

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

Crispy Chicken and Cabbage Egg Scramble with Jalapeños

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Cabbage Egg Scramble with Jalapeños

Pan-seared chicken and shredded cabbage scrambled with farm-fresh eggs and spicy jalapeños, finished with a salty pop of green olives and a crisp pickle on the side.

NUTRITION

414kcal
Protein
35.1g
Fat
25.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Cooked Chicken Breast, shredded

2 Large Eggs

1.5 cups Shredded Green Cabbage

1 tbsp Sliced Jalapeños

4-5 Sliced Green Olives

2 tsp Avocado Oil

1 Dill Pickle Spear

PREPARATION

  • 1

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

  • 2

    Add shredded chicken and cabbage, sautéing until the chicken starts to turn golden and the cabbage is tender-crisp.

  • 3

    Toss in the sliced jalapeños and cook for another minute until fragrant.

  • 4

    Whisk eggs in a small bowl and pour over the chicken and cabbage mixture.

  • 5

    Gently scramble the eggs until just set, then fold in the sliced green olives.

  • 6

    Serve immediately with a side of crisp dill pickles for a tangy finish.