Egg White and Chicken Spinach Scramble with Roasted Sweet Potato

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

Egg White and Chicken Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Spinach Scramble with Roasted Sweet Potato

A fluffy egg white scramble with lean chicken breast and fresh spinach, served alongside golden roasted sweet potato cubes for a satisfyingly sweet and savory crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

321kcal
Protein
35.8g
Fat
7.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1.75 ounces Cooked Chicken Breast, diced

1 cup Sweet Potato, cubed

1 cup Fresh Spinach

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20 to 25 minutes, flipping halfway through, until they are tender and slightly caramelized.

  • 4

    While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 5

    Add the diced chicken breast and fresh spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 6

    Pour the egg whites into the skillet and cook, stirring gently with a spatula, until the whites are fully set and fluffy.

  • 7

    Serve the egg white scramble immediately alongside the warm roasted sweet potatoes.

Egg White and Chicken Spinach Scramble with Roasted Sweet Potato

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

Egg White and Chicken Spinach Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Spinach Scramble with Roasted Sweet Potato

A fluffy egg white scramble with lean chicken breast and fresh spinach, served alongside golden roasted sweet potato cubes for a satisfyingly sweet and savory crunch.

NUTRITION

321kcal
Protein
35.8g
Fat
7.3g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1.75 ounces Cooked Chicken Breast, diced

1 cup Sweet Potato, cubed

1 cup Fresh Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20 to 25 minutes, flipping halfway through, until they are tender and slightly caramelized.

  • 4

    While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 5

    Add the diced chicken breast and fresh spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 6

    Pour the egg whites into the skillet and cook, stirring gently with a spatula, until the whites are fully set and fluffy.

  • 7

    Serve the egg white scramble immediately alongside the warm roasted sweet potatoes.