Crispy Chicken and Spinach Egg Scramble

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

Crispy Chicken and Spinach Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Spinach Egg Scramble

Pan-seared chicken breast scrambled with fluffy eggs and fresh baby spinach, served alongside tender broccoli with a savory golden finish.

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NUTRITION

395kcal
Protein
28.7g
Fat
28.2g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chicken Breast

1 Large Egg

1 Egg White

1 cup Baby Spinach

1 cup Broccoli Florets

1.5 tbsp Olive Oil

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PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium-high heat.

  • 2

    Add the diced chicken breast and cook until the edges are golden and crispy.

  • 3

    Add the broccoli florets and a splash of water, then cover the pan for two minutes to steam.

  • 4

    Remove the cover, add the remaining oil and the baby spinach, sautéing until the leaves are just wilted.

  • 5

    Whisk the whole egg and egg white together in a small bowl, then pour the mixture into the skillet.

  • 6

    Gently fold the eggs into the chicken and vegetables until they are just set and fluffy.

Crispy Chicken and Spinach Egg Scramble

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

Crispy Chicken and Spinach Egg Scramble

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Spinach Egg Scramble

Pan-seared chicken breast scrambled with fluffy eggs and fresh baby spinach, served alongside tender broccoli with a savory golden finish.

NUTRITION

395kcal
Protein
28.7g
Fat
28.2g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chicken Breast

1 Large Egg

1 Egg White

1 cup Baby Spinach

1 cup Broccoli Florets

1.5 tbsp Olive Oil

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium-high heat.

  • 2

    Add the diced chicken breast and cook until the edges are golden and crispy.

  • 3

    Add the broccoli florets and a splash of water, then cover the pan for two minutes to steam.

  • 4

    Remove the cover, add the remaining oil and the baby spinach, sautéing until the leaves are just wilted.

  • 5

    Whisk the whole egg and egg white together in a small bowl, then pour the mixture into the skillet.

  • 6

    Gently fold the eggs into the chicken and vegetables until they are just set and fluffy.