Egg White and Spinach Scramble with Grilled Chicken Breast

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

Egg White and Spinach Scramble with Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Grilled Chicken Breast

Lightly scrambled egg whites with fresh spinach and sliced grilled chicken, served with blistered cherry tomatoes and creamy avocado.

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NUTRITION

429kcal
Protein
35.3g
Fat
27.6g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/2 cup Egg Whites

2 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 medium Avocado

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PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the pan and sauté until the skins begin to blister and soften.

  • 3

    Toss in the fresh baby spinach and cook for one minute until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until they are set and fluffy.

  • 5

    Slice the pre-grilled chicken breast and warm it in a separate small pan with the remaining olive oil.

  • 6

    Transfer the scramble to a plate, arrange the chicken on the side, and top with fresh avocado slices and a pinch of sea salt.

Egg White and Spinach Scramble with Grilled Chicken Breast

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

Egg White and Spinach Scramble with Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Grilled Chicken Breast

Lightly scrambled egg whites with fresh spinach and sliced grilled chicken, served with blistered cherry tomatoes and creamy avocado.

NUTRITION

429kcal
Protein
35.3g
Fat
27.6g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/2 cup Egg Whites

2 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 medium Avocado

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the pan and sauté until the skins begin to blister and soften.

  • 3

    Toss in the fresh baby spinach and cook for one minute until just wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until they are set and fluffy.

  • 5

    Slice the pre-grilled chicken breast and warm it in a separate small pan with the remaining olive oil.

  • 6

    Transfer the scramble to a plate, arrange the chicken on the side, and top with fresh avocado slices and a pinch of sea salt.