Egg White and Spinach Scramble with Grilled Chicken

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

Egg White and Spinach Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Grilled Chicken

Fluffy egg whites scrambled with sautéed spinach and tender grilled chicken, topped with creamy avocado and vine-ripened tomatoes.

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NUTRITION

258kcal
Protein
26.6g
Fat
12.5g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1.25 ounces Grilled Chicken Breast, diced

1 cup Fresh Spinach

1 teaspoon Olive Oil

1.5 ounces Avocado, sliced

1/4 cup Red Bell Pepper, chopped

1/2 cup Cherry Tomatoes, halved

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PREPARATION

  • 1

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

  • 2

    Add the chopped red bell peppers and sauté for 2-3 minutes until slightly softened.

  • 3

    Toss in the fresh spinach and cook until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula to scramble.

  • 5

    When the eggs are nearly set, fold in the diced grilled chicken to warm through.

  • 6

    Season with a pinch of sea pepper or your favorite salt-free herb blend.

  • 7

    Transfer to a plate and top with the sliced avocado and halved cherry tomatoes.

Egg White and Spinach Scramble with Grilled Chicken

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

Egg White and Spinach Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Grilled Chicken

Fluffy egg whites scrambled with sautéed spinach and tender grilled chicken, topped with creamy avocado and vine-ripened tomatoes.

NUTRITION

258kcal
Protein
26.6g
Fat
12.5g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1.25 ounces Grilled Chicken Breast, diced

1 cup Fresh Spinach

1 teaspoon Olive Oil

1.5 ounces Avocado, sliced

1/4 cup Red Bell Pepper, chopped

1/2 cup Cherry Tomatoes, halved

PREPARATION

  • 1

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

  • 2

    Add the chopped red bell peppers and sauté for 2-3 minutes until slightly softened.

  • 3

    Toss in the fresh spinach and cook until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula to scramble.

  • 5

    When the eggs are nearly set, fold in the diced grilled chicken to warm through.

  • 6

    Season with a pinch of sea pepper or your favorite salt-free herb blend.

  • 7

    Transfer to a plate and top with the sliced avocado and halved cherry tomatoes.