Chicken Breast and Spinach Egg Scramble with Roasted Potatoes

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

Chicken Breast and Spinach Egg Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken Breast and Spinach Egg Scramble with Roasted Potatoes

Pan-seared chicken and spinach scrambled with a fluffy egg, served alongside oven-roasted potatoes that have a satisfying golden crunch.

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NUTRITION

512kcal
Protein
25.1g
Fat
27.7g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Cooked Chicken Breast, diced

1 Large Egg

250g Red Potatoes, cubed

1 cup Fresh Spinach

1.5 tbsp Avocado Oil

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed red potatoes with 1 tablespoon of avocado oil, garlic powder, and a pinch of salt.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and golden.

  • 4

    While the potatoes roast, heat the remaining half tablespoon of avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the diced chicken breast and fresh spinach to the skillet, sautéing until the spinach is wilted.

  • 6

    Whisk the egg in a small bowl and pour it into the skillet with the chicken and spinach.

  • 7

    Gently scramble the mixture until the egg is fully set and fluffy.

  • 8

    Serve the warm scramble immediately alongside the crispy roasted potatoes.

Chicken Breast and Spinach Egg Scramble with Roasted Potatoes

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

Chicken Breast and Spinach Egg Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken Breast and Spinach Egg Scramble with Roasted Potatoes

Pan-seared chicken and spinach scrambled with a fluffy egg, served alongside oven-roasted potatoes that have a satisfying golden crunch.

NUTRITION

512kcal
Protein
25.1g
Fat
27.7g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Cooked Chicken Breast, diced

1 Large Egg

250g Red Potatoes, cubed

1 cup Fresh Spinach

1.5 tbsp Avocado Oil

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed red potatoes with 1 tablespoon of avocado oil, garlic powder, and a pinch of salt.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and golden.

  • 4

    While the potatoes roast, heat the remaining half tablespoon of avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the diced chicken breast and fresh spinach to the skillet, sautéing until the spinach is wilted.

  • 6

    Whisk the egg in a small bowl and pour it into the skillet with the chicken and spinach.

  • 7

    Gently scramble the mixture until the egg is fully set and fluffy.

  • 8

    Serve the warm scramble immediately alongside the crispy roasted potatoes.