Name: Mackerel and Eggs Sweet Chili Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 can Mackerel in olive oil; 1 large Eggs; 0.5 cup Liquid egg whites; 0.25 cup Cooked quinoa; 1 whole Mini cucumber; 1 tbsp Sweet chili sauce; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.5 tsp Sesame seeds

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

YOUR SOLIN GENERATED RECIPE

Mackerel and Eggs Sweet Chili Bowl

Pan-seared mackerel and fluffy eggs served over hearty quinoa with crisp cucumber slices and a drizzle of zesty sweet chili sauce.

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NUTRITION

Protein

32.8g

Fat

16.4g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

0.5 can Mackerel in olive oil

1 large Eggs

0.5 cup Liquid egg whites

0.25 cup Cooked quinoa

1 whole Mini cucumber

1 tbsp Sweet chili sauce

0.13 tsp Sea salt

0.13 tsp Black pepper

0.5 tsp Sesame seeds

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PREPARATION

1
Thinly slice the mini cucumber into rounds and set aside.
2
Drain the mackerel fillets, reserving 1 teaspoon of the olive oil from the can.
3
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
4
Heat the reserved mackerel oil in a non-stick skillet over medium heat.
5
Add the mackerel fillets to the skillet and sear for 2 minutes per side until heated through and slightly golden.
6
Remove the mackerel from the pan and pour in the egg mixture, scrambling gently until just set and fluffy.
7
Place the cooked quinoa in the base of a bowl.
8
Top the quinoa with the scrambled eggs, seared mackerel, and sliced cucumbers.
9
Drizzle the sweet chili sauce over the bowl and garnish with sesame seeds before serving.