YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Breast Scramble with Crispy Potatoes
Tender chicken and fluffy egg whites scrambled with peppers, served with herb-seasoned potatoes roasted until they reach a golden, satisfying crunch.
INGREDIENTS
2 oz Cooked Chicken Breast, diced
1/2 cup Egg Whites
1 large Whole Egg
150g Red Potato, cubed
1 tsp Avocado Oil
1/4 cup Red Bell Pepper, diced
1 cup Fresh Spinach
1 oz Fresh Avocado, sliced
PREPARATION
Dice the red potato into small, uniform cubes to ensure even cooking.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the potatoes to the skillet and sauté, stirring occasionally, until they are golden brown and crispy on the edges.
Add the diced chicken breast and bell peppers to the pan, cooking for 2-3 minutes until the peppers soften.
In a small bowl, whisk together the egg whites and the whole egg until well combined.
Lower the heat to medium and pour the egg mixture into the skillet, scrambling gently with a spatula.
Just before the eggs are fully set, fold in the fresh spinach and cook until it is slightly wilted.
Transfer the scramble and potatoes to a plate and top with the fresh avocado slices.