YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Veggie Scramble with Brown Rice
Sautéed chicken and colorful bell peppers scrambled with fluffy egg whites, served over nutty brown rice with a garnish of crisp green onions.
INGREDIENTS
2 ounces cooked Chicken Breast
1/4 cup liquid Egg Whites
3/4 cup cooked Brown Rice
1/2 cup diced Red Bell Pepper
1 cup fresh Spinach
1 tablespoon Avocado Oil
2 tablespoons diced Red Onion
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the diced red onion and bell peppers to the skillet, sautéing for 3-4 minutes until the vegetables are softened.
Add the cooked chicken breast to the pan, stirring for 1-2 minutes to ensure it is heated through.
Lower the heat slightly and pour in the egg whites, stirring gently and constantly until the eggs are fully set and fluffy.
Toss in the fresh spinach and stir for 30 seconds until just wilted.
Place the warm brown rice in a bowl and top with the chicken and egg scramble.
Season with a pinch of sea salt and black pepper if desired, and serve immediately.