Crispy Chicken and Egg White Breakfast Burrito with Rice

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

Crispy Chicken and Egg White Breakfast Burrito with Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Egg White Breakfast Burrito with Rice

Pan-seared chicken, fluffy egg whites, and jasmine rice wrapped in a fiber-rich tortilla and toasted in a skillet until the outside is satisfyingly golden.

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NUTRITION

446kcal
Protein
42g
Fat
11.3g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

75g Cooked Chicken Breast, shredded

100g Liquid Egg Whites

70g Cooked Jasmine Rice

1 Large Whole Wheat Tortilla

50g Red Bell Pepper, sliced

1 tsp Avocado Oil

2 tbsp Salsa Verde

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PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add half of the avocado oil.

  • 2

    Sauté the shredded chicken and sliced bell peppers for 3-4 minutes until the peppers begin to soften.

  • 3

    Pour the egg whites directly into the skillet with the chicken and peppers, scrambling them until they are firm and fully cooked.

  • 4

    Stir in the cooked jasmine rice and salsa verde, tossing everything together for 1 minute until heated through, then remove from heat.

  • 5

    Lay the tortilla on a flat surface and spoon the chicken and egg mixture into the center.

  • 6

    Fold the sides of the tortilla inward and roll it tightly into a burrito shape.

  • 7

    Wipe the skillet clean and add the remaining avocado oil over medium-high heat.

  • 8

    Place the burrito seam-side down in the pan and sear for 1-2 minutes per side until the tortilla is crispy and golden.

Crispy Chicken and Egg White Breakfast Burrito with Rice

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

Crispy Chicken and Egg White Breakfast Burrito with Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Egg White Breakfast Burrito with Rice

Pan-seared chicken, fluffy egg whites, and jasmine rice wrapped in a fiber-rich tortilla and toasted in a skillet until the outside is satisfyingly golden.

NUTRITION

446kcal
Protein
42g
Fat
11.3g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

75g Cooked Chicken Breast, shredded

100g Liquid Egg Whites

70g Cooked Jasmine Rice

1 Large Whole Wheat Tortilla

50g Red Bell Pepper, sliced

1 tsp Avocado Oil

2 tbsp Salsa Verde

PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add half of the avocado oil.

  • 2

    Sauté the shredded chicken and sliced bell peppers for 3-4 minutes until the peppers begin to soften.

  • 3

    Pour the egg whites directly into the skillet with the chicken and peppers, scrambling them until they are firm and fully cooked.

  • 4

    Stir in the cooked jasmine rice and salsa verde, tossing everything together for 1 minute until heated through, then remove from heat.

  • 5

    Lay the tortilla on a flat surface and spoon the chicken and egg mixture into the center.

  • 6

    Fold the sides of the tortilla inward and roll it tightly into a burrito shape.

  • 7

    Wipe the skillet clean and add the remaining avocado oil over medium-high heat.

  • 8

    Place the burrito seam-side down in the pan and sear for 1-2 minutes per side until the tortilla is crispy and golden.