Name: Egg White and Chicken Veggie Scramble with Spinach and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Cooked Chicken Breast, diced; 1/2 cup Liquid Egg Whites; 2 cups Fresh Spinach; 1/2 cup Red Bell Pepper, chopped; 1 teaspoon Extra Virgin Olive Oil; 1/2 medium Avocado, sliced; 1 Brown Rice Cake

Egg White and Chicken Veggie Scramble with Spinach and Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Spinach and Bell Peppers

Sautéed chicken and egg whites scrambled with bell peppers and spinach, served with a side of crunchy rice cake and creamy avocado.

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NUTRITION

Protein

44.1g

Fat

19.1g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Cooked Chicken Breast, diced

1/2 cup Liquid Egg Whites

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, chopped

1 teaspoon Extra Virgin Olive Oil

1/2 medium Avocado, sliced

1 Brown Rice Cake

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the chopped red bell peppers and sauté for 2-3 minutes until they begin to soften.
3
Stir in the diced cooked chicken breast to warm it through.
4
Add the fresh spinach to the pan and toss until the leaves are just wilted.
5
Pour the liquid egg whites over the chicken and vegetables, seasoning with a pinch of salt and pepper if desired.
6
Scramble the mixture gently with a spatula until the egg whites are fully set and opaque.
7
Transfer the scramble to a plate and serve alongside the rice cake topped with fresh, creamy avocado slices.