Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Sautéed chicken and peppers scrambled with egg whites and spinach, served with sprouted toast and creamy avocado.

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NUTRITION

398kcal
Protein
32.5g
Fat
18.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

160g Liquid Egg Whites

25g Cooked Chicken Breast, diced

1/2 cup Red Bell Pepper, chopped

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1/2 Avocado, sliced

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the diced cooked chicken breast to warm it through.

  • 4

    Pour the liquid egg whites into the skillet and cook, stirring frequently with a spatula.

  • 5

    When the eggs are nearly set, fold in the baby spinach and cook until just wilted.

  • 6

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 7

    Plate the scramble alongside the toast and top with the fresh avocado slices.

Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Sautéed chicken and peppers scrambled with egg whites and spinach, served with sprouted toast and creamy avocado.

NUTRITION

398kcal
Protein
32.5g
Fat
18.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

160g Liquid Egg Whites

25g Cooked Chicken Breast, diced

1/2 cup Red Bell Pepper, chopped

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

1/2 Avocado, sliced

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the diced cooked chicken breast to warm it through.

  • 4

    Pour the liquid egg whites into the skillet and cook, stirring frequently with a spatula.

  • 5

    When the eggs are nearly set, fold in the baby spinach and cook until just wilted.

  • 6

    Toast the sprouted grain bread until it reaches your desired level of crispness.

  • 7

    Plate the scramble alongside the toast and top with the fresh avocado slices.