YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Grilled Chicken and Brown Rice
Pan-seared chicken and fluffy egg whites scrambled with fresh spinach, served over a bed of nutty brown rice with a touch of sea salt.
INGREDIENTS
5 oz Grilled Chicken Breast, diced
0.5 cup Liquid Egg Whites
0.5 cup Cooked Brown Rice
1 cup Fresh Baby Spinach
1 tsp Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Season the chicken breast with a pinch of sea salt and black pepper, then grill or pan-sear until the internal temperature reaches 165°F.
Once the chicken is cooked, dice it into small, bite-sized cubes.
Heat the olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for about 1 minute until just wilted.
Pour the egg whites into the skillet with the spinach, stirring constantly until they are fully cooked and fluffy.
Stir the diced chicken into the egg white mixture to warm it through for 30 seconds.
Place the warm brown rice in a bowl and top with the chicken and egg white scramble.