Chicken and Spinach Egg White Scramble with Roasted Peppers

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 Peppers

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Peppers

Pan-scrambled egg whites with shredded chicken and fresh spinach, served alongside sprouted toast topped with buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
30.4g
Fat
18.2g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 ounce Cooked Chicken Breast, shredded

1 cup Fresh Spinach

0.25 cup Roasted Red Peppers, chopped

1 slice Sprouted Grain Bread

0.5 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Feta Cheese, crumbled

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the shredded cooked chicken and chopped roasted red peppers to the skillet and sauté for 2 minutes until heated through.

  • 3

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

  • 4

    Pour the egg whites into the skillet and scramble gently with a spatula until the eggs are fully set but still tender.

  • 5

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 6

    Garnish the egg scramble with crumbled feta cheese and serve immediately alongside the avocado toast.

Chicken and Spinach Egg White Scramble with Roasted Peppers

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 Peppers

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Peppers

Pan-scrambled egg whites with shredded chicken and fresh spinach, served alongside sprouted toast topped with buttery avocado.

NUTRITION

379kcal
Protein
30.4g
Fat
18.2g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 ounce Cooked Chicken Breast, shredded

1 cup Fresh Spinach

0.25 cup Roasted Red Peppers, chopped

1 slice Sprouted Grain Bread

0.5 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Feta Cheese, crumbled

PREPARATION

  • 1

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

  • 2

    Add the shredded cooked chicken and chopped roasted red peppers to the skillet and sauté for 2 minutes until heated through.

  • 3

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

  • 4

    Pour the egg whites into the skillet and scramble gently with a spatula until the eggs are fully set but still tender.

  • 5

    Toast the sprouted grain bread until golden and top with the sliced avocado.

  • 6

    Garnish the egg scramble with crumbled feta cheese and serve immediately alongside the avocado toast.