Fluffy Scrambled Eggs with Grilled Chicken and Spinach

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

Fluffy Scrambled Eggs with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Grilled Chicken and Spinach

Pan-scrambled eggs with tender grilled chicken and wilted baby spinach, served with a side of buttery avocado.

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NUTRITION

405kcal
Protein
32.2g
Fat
28.3g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 ounces Grilled Chicken Breast, sliced

1 cup Baby Spinach

2 teaspoons Extra Virgin Olive Oil

50 grams Avocado, sliced

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PREPARATION

  • 1

    Whisk the eggs in a small bowl with a pinch of sea salt and black pepper until well combined.

  • 2

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

  • 3

    Add the sliced grilled chicken and baby spinach to the skillet, sautéing for about one minute until the spinach is just wilted.

  • 4

    Reduce the heat to medium-low and pour the whisked eggs into the pan.

  • 5

    Gently stir the eggs with a spatula, folding them over the chicken and spinach until they are set and fluffy.

  • 6

    Remove from heat immediately to prevent overcooking.

  • 7

    Plate the scramble and serve with the fresh avocado slices on the side.

Fluffy Scrambled Eggs with Grilled Chicken and Spinach

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

Fluffy Scrambled Eggs with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Grilled Chicken and Spinach

Pan-scrambled eggs with tender grilled chicken and wilted baby spinach, served with a side of buttery avocado.

NUTRITION

405kcal
Protein
32.2g
Fat
28.3g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 ounces Grilled Chicken Breast, sliced

1 cup Baby Spinach

2 teaspoons Extra Virgin Olive Oil

50 grams Avocado, sliced

PREPARATION

  • 1

    Whisk the eggs in a small bowl with a pinch of sea salt and black pepper until well combined.

  • 2

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

  • 3

    Add the sliced grilled chicken and baby spinach to the skillet, sautéing for about one minute until the spinach is just wilted.

  • 4

    Reduce the heat to medium-low and pour the whisked eggs into the pan.

  • 5

    Gently stir the eggs with a spatula, folding them over the chicken and spinach until they are set and fluffy.

  • 6

    Remove from heat immediately to prevent overcooking.

  • 7

    Plate the scramble and serve with the fresh avocado slices on the side.