Scrambled Egg Whites with Chicken and Roasted Potatoes

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

Scrambled Egg Whites with Chicken and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken and Roasted Potatoes

Pan-scrambled egg whites and lean chicken breast served with crispy oven-roasted potatoes and a dollop of fresh, zesty salsa.

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NUTRITION

398kcal
Protein
34.2g
Fat
11.4g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Cooked Chicken Breast

0.5 cup Egg Whites

200 grams Red Potatoes

2 teaspoons Olive Oil

0.5 cup Red Bell Pepper

2 tablespoons Salsa

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the red potatoes into small cubes and toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the potatoes for 20 to 25 minutes until they are golden and crispy.

  • 4

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

  • 5

    Sauté the diced bell peppers for 3 to 4 minutes until they begin to soften.

  • 6

    Add the diced cooked chicken and the egg whites to the skillet.

  • 7

    Stir gently and scramble until the egg whites are fully cooked and opaque.

  • 8

    Serve the scramble alongside the roasted potatoes and finish with a spoonful of zesty salsa.

Scrambled Egg Whites with Chicken and Roasted Potatoes

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

Scrambled Egg Whites with Chicken and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken and Roasted Potatoes

Pan-scrambled egg whites and lean chicken breast served with crispy oven-roasted potatoes and a dollop of fresh, zesty salsa.

NUTRITION

398kcal
Protein
34.2g
Fat
11.4g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Cooked Chicken Breast

0.5 cup Egg Whites

200 grams Red Potatoes

2 teaspoons Olive Oil

0.5 cup Red Bell Pepper

2 tablespoons Salsa

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the red potatoes into small cubes and toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the potatoes for 20 to 25 minutes until they are golden and crispy.

  • 4

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

  • 5

    Sauté the diced bell peppers for 3 to 4 minutes until they begin to soften.

  • 6

    Add the diced cooked chicken and the egg whites to the skillet.

  • 7

    Stir gently and scramble until the egg whites are fully cooked and opaque.

  • 8

    Serve the scramble alongside the roasted potatoes and finish with a spoonful of zesty salsa.