YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Breast Scramble with Sauteed Greens
Pan-seared chicken and egg whites scrambled with fresh broccoli and spinach, served with roasted sweet potatoes and topped with creamy avocado.
INGREDIENTS
3.5 oz Chicken Breast, diced
0.5 cup Egg Whites
0.5 medium Avocado, sliced
1 tbsp Extra Virgin Olive Oil
0.75 cup Sweet Potato, cubed
2 cups Fresh Spinach
0.5 cup Broccoli Florets
PREPARATION
Dice the chicken breast and sweet potato into small, uniform pieces to ensure even cooking.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the sweet potato and broccoli florets to the pan, sautéing for about 8-10 minutes until the potato is tender and the broccoli is bright green.
Toss in the diced chicken breast and cook for 5-6 minutes until the chicken is cooked through and the edges are golden.
Add the fresh spinach to the skillet and stir for 1 minute until the leaves are just wilted.
Lower the heat slightly and pour the egg whites over the chicken and vegetable mixture.
Stir gently and continuously until the egg whites are fully set and opaque.
Transfer the scramble to a plate and top with the fresh slices of creamy avocado before serving.