YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Breakfast Scramble with Roasted Potatoes
Pan-seared chicken and fluffy egg whites scrambled with broccoli and melted cheddar, served with golden roasted potatoes for a satisfying, crispy finish.
INGREDIENTS
2.5 ounces Chicken Breast
0.5 cup Egg Whites
150 grams Red Potatoes
0.5 cup Broccoli florets
1.5 teaspoons Avocado Oil
0.25 cup diced Onion
10 grams Cheddar Cheese
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the red potatoes into small cubes and toss them with half of the avocado oil, salt, and pepper.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until golden and crispy.
While the potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.
Add the diced chicken breast and onions to the skillet, cooking until the chicken is browned and the onions are translucent.
Stir in the chopped broccoli and cook for an additional 3-4 minutes until it reaches a tender-crisp texture.
Reduce the heat to low and pour in the egg whites, stirring gently until they are just set.
Sprinkle the cheddar cheese over the scramble and fold it in until melted and well combined.
Plate the scramble alongside the roasted potatoes and serve immediately.