Scrambled Eggs with Chicken and Spinach

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

Scrambled Eggs with Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken and Spinach

Tender chicken and spinach scrambled with fluffy eggs and served over a bed of warm brown rice, finished with a sprinkle of savory sea salt.

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NUTRITION

403kcal
Protein
33.8g
Fat
17.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 ounces Cooked Chicken Breast, shredded

1/2 cup Cooked Brown Rice

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1/4 cup Red Bell Pepper, diced

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the pan and sauté for 2 to 3 minutes until they begin to soften.

  • 3

    Stir in the shredded chicken breast and cooked brown rice, tossing frequently until heated through.

  • 4

    Add the fresh spinach to the skillet and cook for 1 minute until the leaves are just wilted.

  • 5

    Whisk the eggs in a small bowl and pour them into the skillet, stirring gently with a spatula.

  • 6

    Continue cooking until the eggs are softly set and scrambled, then season with a pinch of sea salt and serve warm.

Scrambled Eggs with Chicken and Spinach

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

Scrambled Eggs with Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken and Spinach

Tender chicken and spinach scrambled with fluffy eggs and served over a bed of warm brown rice, finished with a sprinkle of savory sea salt.

NUTRITION

403kcal
Protein
33.8g
Fat
17.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 ounces Cooked Chicken Breast, shredded

1/2 cup Cooked Brown Rice

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1/4 cup Red Bell Pepper, diced

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the pan and sauté for 2 to 3 minutes until they begin to soften.

  • 3

    Stir in the shredded chicken breast and cooked brown rice, tossing frequently until heated through.

  • 4

    Add the fresh spinach to the skillet and cook for 1 minute until the leaves are just wilted.

  • 5

    Whisk the eggs in a small bowl and pour them into the skillet, stirring gently with a spatula.

  • 6

    Continue cooking until the eggs are softly set and scrambled, then season with a pinch of sea salt and serve warm.