Silky Scrambled Eggs with Shredded Chicken and Roasted Sweet Potatoes

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

Silky Scrambled Eggs with Shredded Chicken and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Silky Scrambled Eggs with Shredded Chicken and Roasted Sweet Potatoes

Pan-scrambled eggs and tender shredded chicken tossed with oven-roasted sweet potatoes and peppers, finished with a sprinkle of fresh green onions for a touch of savory crunch.

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NUTRITION

459kcal
Protein
39.3g
Fat
17.5g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

2.6 ounces Shredded Chicken Breast

2 Large Eggs

1 cup cubed Sweet Potato

1 teaspoon Ghee

1/3 cup diced Red Bell Pepper

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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 a tiny pinch of salt and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    In a non-stick skillet, melt the ghee over medium heat and sauté the diced red bell peppers until they begin to soften.

  • 4

    Add the pre-cooked shredded chicken to the skillet, stirring for 2 minutes to ensure it is heated through.

  • 5

    In a small bowl, whisk the eggs thoroughly and pour them into the skillet with the chicken and peppers.

  • 6

    Lower the heat and stir the eggs constantly with a spatula to create a silky, soft-scrambled texture.

  • 7

    Once the eggs are nearly set, fold in the roasted sweet potatoes and remove from heat immediately.

  • 8

    Transfer the mixture to a bowl and season with black pepper and fresh green onions if desired.

Silky Scrambled Eggs with Shredded Chicken and Roasted Sweet Potatoes

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

Silky Scrambled Eggs with Shredded Chicken and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Silky Scrambled Eggs with Shredded Chicken and Roasted Sweet Potatoes

Pan-scrambled eggs and tender shredded chicken tossed with oven-roasted sweet potatoes and peppers, finished with a sprinkle of fresh green onions for a touch of savory crunch.

NUTRITION

459kcal
Protein
39.3g
Fat
17.5g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

2.6 ounces Shredded Chicken Breast

2 Large Eggs

1 cup cubed Sweet Potato

1 teaspoon Ghee

1/3 cup diced Red Bell Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with a tiny pinch of salt and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    In a non-stick skillet, melt the ghee over medium heat and sauté the diced red bell peppers until they begin to soften.

  • 4

    Add the pre-cooked shredded chicken to the skillet, stirring for 2 minutes to ensure it is heated through.

  • 5

    In a small bowl, whisk the eggs thoroughly and pour them into the skillet with the chicken and peppers.

  • 6

    Lower the heat and stir the eggs constantly with a spatula to create a silky, soft-scrambled texture.

  • 7

    Once the eggs are nearly set, fold in the roasted sweet potatoes and remove from heat immediately.

  • 8

    Transfer the mixture to a bowl and season with black pepper and fresh green onions if desired.