Chicken Egg White Scramble with Spinach and Tomato

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

Chicken Egg White Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Tomato

A protein-packed scramble featuring lean chicken and fluffy egg whites tossed with fresh spinach and juicy tomatoes, finished with creamy avocado.

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NUTRITION

356kcal
Protein
49.4g
Fat
13.5g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Cooked Chicken Breast, diced

0.6 cup Liquid Egg Whites

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes, halved

1 tsp Extra Virgin Olive Oil

2 tbsp 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 halved cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften.

  • 3

    Stir in the diced cooked chicken breast and the fresh baby spinach, cooking just until the spinach starts to wilt.

  • 4

    Pour the liquid egg whites into the pan and season with a pinch of sea salt and black pepper if desired.

  • 5

    Gently scramble the mixture with a heat-resistant spatula until the egg whites are fully set and opaque.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices for a creamy finish.

Chicken Egg White Scramble with Spinach and Tomato

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

Chicken Egg White Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Tomato

A protein-packed scramble featuring lean chicken and fluffy egg whites tossed with fresh spinach and juicy tomatoes, finished with creamy avocado.

NUTRITION

356kcal
Protein
49.4g
Fat
13.5g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Cooked Chicken Breast, diced

0.6 cup Liquid Egg Whites

1 cup Fresh Baby Spinach

0.5 cup Cherry Tomatoes, halved

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften.

  • 3

    Stir in the diced cooked chicken breast and the fresh baby spinach, cooking just until the spinach starts to wilt.

  • 4

    Pour the liquid egg whites into the pan and season with a pinch of sea salt and black pepper if desired.

  • 5

    Gently scramble the mixture with a heat-resistant spatula until the egg whites are fully set and opaque.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices for a creamy finish.