NUTRITION

SERVINGS

INGREDIENTS

2 oz cooked chicken breast, diced

1/2 cup liquid egg whites

1 oz part-skim mozzarella cheese, shredded

130g red potatoes, cubed

1 tsp extra virgin olive oil

1 cup fresh baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cubed red potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the potatoes finish roasting, heat the remaining olive oil in a non-stick skillet over medium heat.

• 5

  Add the diced chicken breast and baby spinach to the skillet, sautéing for 1-2 minutes until the spinach is just wilted.

• 6

  Pour the egg whites into the skillet and cook, stirring frequently with a spatula until the whites are firm and fully set.

• 7

  Sprinkle the shredded mozzarella over the top of the scramble and cover the pan for 30 seconds to allow the cheese to become melty.

• 8

  Transfer the scramble to a plate and serve immediately alongside the hot roasted potatoes.