Egg and Ground Chicken Scramble with Sourdough Toast

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

Egg and Ground Chicken Scramble with Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Egg and Ground Chicken Scramble with Sourdough Toast

Sautéed ground chicken and eggs scrambled with fresh broccoli florets, served alongside a thick slice of golden-brown toasted sourdough.

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NUTRITION

422kcal
Protein
35.6g
Fat
16.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Ground Chicken (93% Lean)

1 Large Egg

2 Large Egg Whites

1 slice Sourdough Bread

0.5 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add ground chicken and cook until browned and cooked through, breaking it into small crumbles.

  • 3

    Add finely chopped broccoli florets to the skillet and sauté for 2-3 minutes until tender-crisp.

  • 4

    Whisk the whole egg and egg whites together in a small bowl.

  • 5

    Lower heat and pour the egg mixture into the skillet with the chicken and broccoli.

  • 6

    Gently stir until the eggs are just set and fluffy.

  • 7

    Toast the sourdough bread until golden and crisp.

  • 8

    Serve the scramble immediately with the sourdough toast on the side.

Egg and Ground Chicken Scramble with Sourdough Toast

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

Egg and Ground Chicken Scramble with Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Egg and Ground Chicken Scramble with Sourdough Toast

Sautéed ground chicken and eggs scrambled with fresh broccoli florets, served alongside a thick slice of golden-brown toasted sourdough.

NUTRITION

422kcal
Protein
35.6g
Fat
16.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Ground Chicken (93% Lean)

1 Large Egg

2 Large Egg Whites

1 slice Sourdough Bread

0.5 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add ground chicken and cook until browned and cooked through, breaking it into small crumbles.

  • 3

    Add finely chopped broccoli florets to the skillet and sauté for 2-3 minutes until tender-crisp.

  • 4

    Whisk the whole egg and egg whites together in a small bowl.

  • 5

    Lower heat and pour the egg mixture into the skillet with the chicken and broccoli.

  • 6

    Gently stir until the eggs are just set and fluffy.

  • 7

    Toast the sourdough bread until golden and crisp.

  • 8

    Serve the scramble immediately with the sourdough toast on the side.