Scrambled Eggs with Grilled Chicken and Wilted Spinach

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

Scrambled Eggs with Grilled Chicken and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Grilled Chicken and Wilted Spinach

Pan-scrambled eggs tossed with grilled chicken and baby spinach, topped with golden-seared halloumi for a salty, savory finish.

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NUTRITION

397kcal
Protein
33.5g
Fat
27.2g
Carbs
3.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

2 Large Eggs

1 oz Halloumi Cheese

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 2

    Slice the halloumi into thick pieces and sear in the skillet until golden brown on both sides, then remove and set aside.

  • 3

    Lower the heat to medium and add the remaining teaspoon of olive oil along with the pre-cooked grilled chicken strips to warm through.

  • 4

    Add the baby spinach to the skillet and sauté briefly until it begins to wilt.

  • 5

    Whisk the eggs in a small bowl with a pinch of salt and pepper, then pour into the skillet over the chicken and spinach.

  • 6

    Gently scramble the mixture with a spatula until the eggs are set but still tender.

  • 7

    Transfer the scramble to a plate and top with the warm, seared halloumi slices.

Scrambled Eggs with Grilled Chicken and Wilted Spinach

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

Scrambled Eggs with Grilled Chicken and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Grilled Chicken and Wilted Spinach

Pan-scrambled eggs tossed with grilled chicken and baby spinach, topped with golden-seared halloumi for a salty, savory finish.

NUTRITION

397kcal
Protein
33.5g
Fat
27.2g
Carbs
3.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

2 Large Eggs

1 oz Halloumi Cheese

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 2

    Slice the halloumi into thick pieces and sear in the skillet until golden brown on both sides, then remove and set aside.

  • 3

    Lower the heat to medium and add the remaining teaspoon of olive oil along with the pre-cooked grilled chicken strips to warm through.

  • 4

    Add the baby spinach to the skillet and sauté briefly until it begins to wilt.

  • 5

    Whisk the eggs in a small bowl with a pinch of salt and pepper, then pour into the skillet over the chicken and spinach.

  • 6

    Gently scramble the mixture with a spatula until the eggs are set but still tender.

  • 7

    Transfer the scramble to a plate and top with the warm, seared halloumi slices.