Chicken and Egg Breakfast Burrito

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

Chicken and Egg Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Chicken and Egg Breakfast Burrito

Sautéed chicken and fluffy scrambled eggs are wrapped in a toasted sprouted tortilla with crisp peppers and fresh spinach for a satisfying morning start.

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NUTRITION

547kcal
Protein
53.4g
Fat
22.7g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 large eggs

1 medium sprouted grain tortilla

0.5 cup bell pepper

0.5 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh salsa

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PREPARATION

  • 1

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

  • 2

    Add diced chicken breast and bell peppers, sautéing until the chicken is golden and cooked through.

  • 3

    Whisk eggs in a small bowl with salt and pepper, then pour into the skillet.

  • 4

    Gently scramble the eggs with the chicken and peppers until set, then fold in the spinach until wilted.

  • 5

    Warm the tortilla in a separate pan or microwave for 15 seconds.

  • 6

    Spoon the mixture into the center of the tortilla, top with fresh salsa, and roll tightly.

Chicken and Egg Breakfast Burrito

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

Chicken and Egg Breakfast Burrito

YOUR SOLIN GENERATED RECIPE

Chicken and Egg Breakfast Burrito

Sautéed chicken and fluffy scrambled eggs are wrapped in a toasted sprouted tortilla with crisp peppers and fresh spinach for a satisfying morning start.

NUTRITION

547kcal
Protein
53.4g
Fat
22.7g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 large eggs

1 medium sprouted grain tortilla

0.5 cup bell pepper

0.5 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh salsa

PREPARATION

  • 1

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

  • 2

    Add diced chicken breast and bell peppers, sautéing until the chicken is golden and cooked through.

  • 3

    Whisk eggs in a small bowl with salt and pepper, then pour into the skillet.

  • 4

    Gently scramble the eggs with the chicken and peppers until set, then fold in the spinach until wilted.

  • 5

    Warm the tortilla in a separate pan or microwave for 15 seconds.

  • 6

    Spoon the mixture into the center of the tortilla, top with fresh salsa, and roll tightly.