Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

Sautéed chicken and fresh spinach scrambled with fluffy egg whites, served alongside herb-roasted sweet potatoes for a satisfyingly toasted finish.

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NUTRITION

395kcal
Protein
31.6g
Fat
10.7g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Cooked Chicken Breast, diced

0.625 cup Liquid Egg Whites

1.5 cups Sweet Potato, cubed

1 cup Fresh Spinach

2 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and tender.

  • 4

    While the potatoes are roasting, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 5

    Add the diced chicken and spinach to the skillet, sautéing for about 2 minutes until the spinach is completely wilted.

  • 6

    Pour the egg whites into the skillet and cook, stirring occasionally, until the whites are set and fluffy.

  • 7

    Plate the egg white scramble alongside the roasted sweet potatoes and season with fresh black pepper.

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

Sautéed chicken and fresh spinach scrambled with fluffy egg whites, served alongside herb-roasted sweet potatoes for a satisfyingly toasted finish.

NUTRITION

395kcal
Protein
31.6g
Fat
10.7g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Cooked Chicken Breast, diced

0.625 cup Liquid Egg Whites

1.5 cups Sweet Potato, cubed

1 cup Fresh Spinach

2 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and tender.

  • 4

    While the potatoes are roasting, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

  • 5

    Add the diced chicken and spinach to the skillet, sautéing for about 2 minutes until the spinach is completely wilted.

  • 6

    Pour the egg whites into the skillet and cook, stirring occasionally, until the whites are set and fluffy.

  • 7

    Plate the egg white scramble alongside the roasted sweet potatoes and season with fresh black pepper.