Name: Scrambled Egg Whites with Grilled Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Grilled Chicken Breast; 0.5 cup Egg Whites; 0.5 cup Cooked Quinoa; 0.5 cup Red Bell Pepper; 0.5 cup Zucchini; 1 tbsp Avocado Oil; 0.25 medium Avocado; 1 cup Strawberries

Scrambled Egg Whites with Grilled Chicken and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Grilled Chicken and Roasted Vegetables

Sautéed egg whites and grilled chicken served with oven-roasted zucchini and peppers, finished with a slice of creamy avocado.

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NUTRITION

Protein

47.1g

Fat

25.9g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

0.5 cup Egg Whites

0.5 cup Cooked Quinoa

0.5 cup Red Bell Pepper

0.5 cup Zucchini

1 tbsp Avocado Oil

0.25 medium Avocado

1 cup Strawberries

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PREPARATION

1
Toss the diced zucchini and bell peppers with avocado oil and sea salt then roast at 400°F until tender and slightly caramelized.
2
Heat a non-stick skillet over medium heat and lightly sear the pre-cooked chicken breast strips until warmed through.
3
Pour the egg whites into the skillet with the chicken folding gently until they are set and fluffy.
4
Place the cooked quinoa on the plate as a base or fold it directly into the scramble for added texture.
5
Plate the scramble alongside the roasted vegetables and top with fresh avocado slices.
6
Serve with a side of fresh strawberries for a bright antioxidant-rich finish to your meal.