Crispy Potato and Chicken Egg Scramble

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

Crispy Potato and Chicken Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Chicken Egg Scramble

Pan-seared chicken and diced potatoes scrambled with farm-fresh eggs and baby spinach, finished with a touch of sea salt for a satisfyingly crispy texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
35.6g
Fat
17.1g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked Chicken Breast

120g Red Potatoes

1 Large Egg

2 tsp Avocado Oil

1 cup Baby Spinach

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the red potatoes into small half-inch cubes to ensure even cooking and maximum crispiness.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat until it begins to shimmer.

  • 3

    Add the diced potatoes to the skillet and sauté for 8-10 minutes until they are tender and golden brown.

  • 4

    Toss in the pre-cooked diced chicken breast to warm it through and allow it to slightly brown with the potatoes.

  • 5

    Whisk the egg in a small bowl and pour it into the skillet over the chicken and potato mixture.

  • 6

    Add the fresh baby spinach and gently scramble everything together until the egg is fully set and the spinach is wilted.

Crispy Potato and Chicken Egg Scramble

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

Crispy Potato and Chicken Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Chicken Egg Scramble

Pan-seared chicken and diced potatoes scrambled with farm-fresh eggs and baby spinach, finished with a touch of sea salt for a satisfyingly crispy texture.

NUTRITION

403kcal
Protein
35.6g
Fat
17.1g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked Chicken Breast

120g Red Potatoes

1 Large Egg

2 tsp Avocado Oil

1 cup Baby Spinach

PREPARATION

  • 1

    Dice the red potatoes into small half-inch cubes to ensure even cooking and maximum crispiness.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat until it begins to shimmer.

  • 3

    Add the diced potatoes to the skillet and sauté for 8-10 minutes until they are tender and golden brown.

  • 4

    Toss in the pre-cooked diced chicken breast to warm it through and allow it to slightly brown with the potatoes.

  • 5

    Whisk the egg in a small bowl and pour it into the skillet over the chicken and potato mixture.

  • 6

    Add the fresh baby spinach and gently scramble everything together until the egg is fully set and the spinach is wilted.