Chicken Egg White Scramble with Roasted Broccoli

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

Chicken Egg White Scramble with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Roasted Broccoli

Pan-seared chicken and egg whites scrambled with pizza herbs and marinara, served with roasted broccoli and charred Brussels sprouts.

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NUTRITION

385kcal
Protein
34.1g
Fat
20g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Cooked Chicken Breast, chopped

1/4 cup Egg Whites

1 cup Broccoli Florets

1/2 cup Brussels Sprouts, halved

1.15 tablespoons Extra Virgin Olive Oil

1/4 cup Low-Sugar Marinara Sauce

1/2 tablespoon Nutritional Yeast

1 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli and halved Brussels sprouts with half the olive oil and roast for 15-20 minutes until tender and charred.

  • 3

    Heat the remaining olive oil in a skillet over medium heat.

  • 4

    Add chopped chicken breast and sauté until warmed through.

  • 5

    Pour in egg whites, marinara sauce, and dried oregano.

  • 6

    Scramble until the egg whites are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted vegetables and sprinkle with nutritional yeast.

Chicken Egg White Scramble with Roasted Broccoli

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

Chicken Egg White Scramble with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Roasted Broccoli

Pan-seared chicken and egg whites scrambled with pizza herbs and marinara, served with roasted broccoli and charred Brussels sprouts.

NUTRITION

385kcal
Protein
34.1g
Fat
20g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Cooked Chicken Breast, chopped

1/4 cup Egg Whites

1 cup Broccoli Florets

1/2 cup Brussels Sprouts, halved

1.15 tablespoons Extra Virgin Olive Oil

1/4 cup Low-Sugar Marinara Sauce

1/2 tablespoon Nutritional Yeast

1 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli and halved Brussels sprouts with half the olive oil and roast for 15-20 minutes until tender and charred.

  • 3

    Heat the remaining olive oil in a skillet over medium heat.

  • 4

    Add chopped chicken breast and sauté until warmed through.

  • 5

    Pour in egg whites, marinara sauce, and dried oregano.

  • 6

    Scramble until the egg whites are fully set and fluffy.

  • 7

    Plate the scramble alongside the roasted vegetables and sprinkle with nutritional yeast.