Scrambled Egg Whites with Grilled Chicken and Sautéed Spinach

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

Scrambled Egg Whites with Grilled Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Grilled Chicken and Sautéed Spinach

Pan-scrambled egg whites and grilled chicken tossed with sautéed spinach and mixed peppers, served over a bed of warm brown rice with a hint of toasted garlic.

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NUTRITION

437kcal
Protein
39g
Fat
17.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

150 grams Liquid Egg Whites

0.5 cup Cooked Brown Rice

2 cups Fresh Spinach

0.5 cup Mixed Bell Peppers

1 tablespoon Avocado Oil

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PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 2

    Add the mixed bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the pre-cooked grilled chicken and fresh spinach, cooking until the spinach is wilted and the chicken is heated through.

  • 4

    Pour the liquid egg whites into the skillet, stirring gently until they are fully cooked and fluffy.

  • 5

    Place the warm brown rice in a bowl and top with the egg white and chicken scramble.

  • 6

    Season with a pinch of sea salt and black pepper to taste before serving.

Scrambled Egg Whites with Grilled Chicken and Sautéed Spinach

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

Scrambled Egg Whites with Grilled Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Grilled Chicken and Sautéed Spinach

Pan-scrambled egg whites and grilled chicken tossed with sautéed spinach and mixed peppers, served over a bed of warm brown rice with a hint of toasted garlic.

NUTRITION

437kcal
Protein
39g
Fat
17.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

150 grams Liquid Egg Whites

0.5 cup Cooked Brown Rice

2 cups Fresh Spinach

0.5 cup Mixed Bell Peppers

1 tablespoon Avocado Oil

PREPARATION

  • 1

    Heat the avocado oil in a large non-stick skillet over medium heat.

  • 2

    Add the mixed bell peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the pre-cooked grilled chicken and fresh spinach, cooking until the spinach is wilted and the chicken is heated through.

  • 4

    Pour the liquid egg whites into the skillet, stirring gently until they are fully cooked and fluffy.

  • 5

    Place the warm brown rice in a bowl and top with the egg white and chicken scramble.

  • 6

    Season with a pinch of sea salt and black pepper to taste before serving.