Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

Pan-scrambled egg whites with tender chicken and fresh spinach, served with a side of oven-roasted sweet potatoes and creamy sliced avocado.

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NUTRITION

386kcal
Protein
32.3g
Fat
12.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces cooked Chicken Breast, diced

4 large Egg Whites

150 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

40 grams Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until golden and tender.

  • 3

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

  • 4

    Add the diced chicken and fresh spinach to the skillet, sautéing until the spinach is completely wilted.

  • 5

    Lower the heat slightly and pour in the egg whites, stirring gently until they are fully set and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and top with the fresh avocado slices.

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

Pan-scrambled egg whites with tender chicken and fresh spinach, served with a side of oven-roasted sweet potatoes and creamy sliced avocado.

NUTRITION

386kcal
Protein
32.3g
Fat
12.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces cooked Chicken Breast, diced

4 large Egg Whites

150 grams Sweet Potato, cubed

2 cups Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

40 grams Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until golden and tender.

  • 3

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

  • 4

    Add the diced chicken and fresh spinach to the skillet, sautéing until the spinach is completely wilted.

  • 5

    Lower the heat slightly and pour in the egg whites, stirring gently until they are fully set and fluffy.

  • 6

    Plate the scramble alongside the roasted sweet potatoes and top with the fresh avocado slices.