Scrambled Egg Whites with Chicken Breast and Sautéed Spinach

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

Scrambled Egg Whites with Chicken Breast and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Breast and Sautéed Spinach

Fluffy scrambled egg whites tossed with tender chicken breast and sautéed spinach, served alongside roasted sweet potato cubes for a satisfying, caramelized finish.

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NUTRITION

356kcal
Protein
45.5g
Fat
7.6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2.5 ounces cooked Chicken Breast, diced

2 cups Fresh Spinach

100 grams roasted Sweet Potato cubes

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced chicken breast and roasted sweet potato cubes to the skillet, stirring for 2 minutes until warmed through.

  • 3

    Toss in the fresh spinach and sauté until it begins to wilt.

  • 4

    Pour the liquid egg whites into the pan and season with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are fully cooked and fluffy.

  • 6

    Transfer the scramble to a plate and enjoy while hot.

Scrambled Egg Whites with Chicken Breast and Sautéed Spinach

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

Scrambled Egg Whites with Chicken Breast and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Breast and Sautéed Spinach

Fluffy scrambled egg whites tossed with tender chicken breast and sautéed spinach, served alongside roasted sweet potato cubes for a satisfying, caramelized finish.

NUTRITION

356kcal
Protein
45.5g
Fat
7.6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

2.5 ounces cooked Chicken Breast, diced

2 cups Fresh Spinach

100 grams roasted Sweet Potato cubes

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the diced chicken breast and roasted sweet potato cubes to the skillet, stirring for 2 minutes until warmed through.

  • 3

    Toss in the fresh spinach and sauté until it begins to wilt.

  • 4

    Pour the liquid egg whites into the pan and season with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are fully cooked and fluffy.

  • 6

    Transfer the scramble to a plate and enjoy while hot.