Chicken and Egg White Scramble with Roasted Sweet Potato Cubes

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

Chicken and Egg White Scramble with Roasted Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Chicken and Egg White Scramble with Roasted Sweet Potato Cubes

Pan-scrambled egg whites and lean chicken breast tossed with baby spinach, served alongside oven-roasted sweet potato cubes finished with a pinch of smoky paprika.

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NUTRITION

412kcal
Protein
39.7g
Fat
12.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Cooked Chicken Breast, diced

0.33 cup Liquid Egg Whites

150 grams Sweet Potato, cubed

1 teaspoon Olive Oil

1 cup Baby Spinach

30 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 salt, then roast for 20-25 minutes until 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 baby 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 cooked and fluffy.

  • 6

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

Chicken and Egg White Scramble with Roasted Sweet Potato Cubes

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

Chicken and Egg White Scramble with Roasted Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Chicken and Egg White Scramble with Roasted Sweet Potato Cubes

Pan-scrambled egg whites and lean chicken breast tossed with baby spinach, served alongside oven-roasted sweet potato cubes finished with a pinch of smoky paprika.

NUTRITION

412kcal
Protein
39.7g
Fat
12.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Cooked Chicken Breast, diced

0.33 cup Liquid Egg Whites

150 grams Sweet Potato, cubed

1 teaspoon Olive Oil

1 cup Baby Spinach

30 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 salt, then roast for 20-25 minutes until 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 baby 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 cooked and fluffy.

  • 6

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