Scrambled Eggs with Chicken Breast and Quinoa

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

Scrambled Eggs with Chicken Breast and Quinoa

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Breast and Quinoa

Whisked eggs scrambled with tender chicken breast and nutty quinoa, tossed with sautéed peppers and finished with vibrant, wilted spinach.

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NUTRITION

404kcal
Protein
35.4g
Fat
18g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 ounces Cooked Chicken Breast, diced

0.5 cup Cooked Quinoa

1 cup Fresh Spinach

0.25 cup Red Bell Pepper, diced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 3

    Stir in the cooked chicken breast and cooked quinoa, heating through for another 2 minutes.

  • 4

    Add the fresh spinach to the pan and toss until just wilted.

  • 5

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

  • 6

    Gently fold the mixture with a spatula until the eggs are set and perfectly fluffy.

  • 7

    Serve immediately while hot.

Scrambled Eggs with Chicken Breast and Quinoa

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

Scrambled Eggs with Chicken Breast and Quinoa

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Breast and Quinoa

Whisked eggs scrambled with tender chicken breast and nutty quinoa, tossed with sautéed peppers and finished with vibrant, wilted spinach.

NUTRITION

404kcal
Protein
35.4g
Fat
18g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 ounces Cooked Chicken Breast, diced

0.5 cup Cooked Quinoa

1 cup Fresh Spinach

0.25 cup Red Bell Pepper, diced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced red bell pepper and sauté for 2-3 minutes until slightly softened.

  • 3

    Stir in the cooked chicken breast and cooked quinoa, heating through for another 2 minutes.

  • 4

    Add the fresh spinach to the pan and toss until just wilted.

  • 5

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

  • 6

    Gently fold the mixture with a spatula until the eggs are set and perfectly fluffy.

  • 7

    Serve immediately while hot.