Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

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

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

Pan-scrambled eggs and egg whites folded with fresh spinach and sliced grilled chicken, served with creamy avocado for a buttery finish.

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NUTRITION

403kcal
Protein
31.7g
Fat
28g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast, sliced

1 Large Egg

3 tablespoons Egg Whites

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

50 grams Fresh Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 4

    Pour the egg mixture into the skillet with the spinach and cook, stirring gently to create soft scrambles.

  • 5

    Add the pre-cooked grilled chicken breast slices to the skillet and toss briefly until the chicken is heated through.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

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

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast

Pan-scrambled eggs and egg whites folded with fresh spinach and sliced grilled chicken, served with creamy avocado for a buttery finish.

NUTRITION

403kcal
Protein
31.7g
Fat
28g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast, sliced

1 Large Egg

3 tablespoons Egg Whites

2 cups Fresh Spinach

1 tablespoon Extra Virgin Olive Oil

50 grams Fresh Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until the leaves are just wilted.

  • 3

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 4

    Pour the egg mixture into the skillet with the spinach and cook, stirring gently to create soft scrambles.

  • 5

    Add the pre-cooked grilled chicken breast slices to the skillet and toss briefly until the chicken is heated through.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.