Spinach and Chicken Egg White Scramble with Roasted Sweet Potato

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

Spinach and Chicken Egg White Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Spinach and Chicken Egg White Scramble with Roasted Sweet Potato

A protein-packed scramble with tender chicken and fresh spinach, served alongside cubes of golden roasted sweet potato for a satisfying, caramelized finish.

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NUTRITION

419kcal
Protein
34.5g
Fat
11.5g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Cooked Chicken Breast, diced

1/2 cup Liquid Egg Whites

200g Sweet Potato, cubed

2 cups Fresh Spinach

2 tsp Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and edges are golden brown.

  • 4

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

  • 5

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.

  • 6

    Stir in the diced cooked chicken breast to warm it through.

  • 7

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

  • 8

    Plate the scramble alongside the roasted sweet potatoes and enjoy while hot.

Spinach and Chicken Egg White Scramble with Roasted Sweet Potato

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

Spinach and Chicken Egg White Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Spinach and Chicken Egg White Scramble with Roasted Sweet Potato

A protein-packed scramble with tender chicken and fresh spinach, served alongside cubes of golden roasted sweet potato for a satisfying, caramelized finish.

NUTRITION

419kcal
Protein
34.5g
Fat
11.5g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Cooked Chicken Breast, diced

1/2 cup Liquid Egg Whites

200g Sweet Potato, cubed

2 cups Fresh Spinach

2 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 20-25 minutes until tender and edges are golden brown.

  • 4

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

  • 5

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.

  • 6

    Stir in the diced cooked chicken breast to warm it through.

  • 7

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

  • 8

    Plate the scramble alongside the roasted sweet potatoes and enjoy while hot.