Egg White Scramble with Chicken Breast and Sautéed Spinach

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

Egg White Scramble with Chicken Breast and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Breast and Sautéed Spinach

Pan-seared chicken and egg whites scrambled with fresh baby spinach and sweet peppers, finished with a sprinkle of toasted red pepper flakes.

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NUTRITION

244kcal
Protein
33.1g
Fat
9.5g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast, diced

1/2 cup Egg Whites

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/4 cup Red Bell Pepper, diced

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the pan and sauté for 2 to 3 minutes until they begin to soften.

  • 3

    Stir in the diced cooked chicken breast and the fresh baby spinach, cooking just until the spinach leaves are wilted.

  • 4

    Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the mixture with a spatula, moving the eggs frequently until they are fully set and opaque.

  • 6

    Transfer the scramble to a plate and garnish with a sprinkle of toasted red pepper flakes before serving.

Egg White Scramble with Chicken Breast and Sautéed Spinach

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

Egg White Scramble with Chicken Breast and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Breast and Sautéed Spinach

Pan-seared chicken and egg whites scrambled with fresh baby spinach and sweet peppers, finished with a sprinkle of toasted red pepper flakes.

NUTRITION

244kcal
Protein
33.1g
Fat
9.5g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast, diced

1/2 cup Egg Whites

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/4 cup Red Bell Pepper, diced

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the pan and sauté for 2 to 3 minutes until they begin to soften.

  • 3

    Stir in the diced cooked chicken breast and the fresh baby spinach, cooking just until the spinach leaves are wilted.

  • 4

    Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the mixture with a spatula, moving the eggs frequently until they are fully set and opaque.

  • 6

    Transfer the scramble to a plate and garnish with a sprinkle of toasted red pepper flakes before serving.