Chicken and Vegetable Egg Scramble with Brown Rice

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

Chicken and Vegetable Egg Scramble with Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Egg Scramble with Brown Rice

Sautéed chicken and bell peppers scrambled with farm-fresh eggs and served over hearty brown rice with a sprinkle of toasted green onions.

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NUTRITION

473kcal
Protein
34.7g
Fat
17.7g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast, diced

2 Large Eggs

3/4 cup Cooked Brown Rice

1/2 cup Red Bell Pepper, chopped

1/4 cup Yellow Onion, diced

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced onions and bell peppers to the skillet, sautéing for 3 to 4 minutes until they begin to soften.

  • 3

    Stir in the cooked chicken and brown rice, heating the mixture through for about 2 minutes.

  • 4

    Whisk the eggs in a small bowl and pour them into the skillet with the chicken and vegetables.

  • 5

    Gently stir the mixture with a spatula until the eggs are fully set and scrambled into the rice and vegetables.

  • 6

    Season with a pinch of sea salt and black pepper to taste and serve immediately.

Chicken and Vegetable Egg Scramble with Brown Rice

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

Chicken and Vegetable Egg Scramble with Brown Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Egg Scramble with Brown Rice

Sautéed chicken and bell peppers scrambled with farm-fresh eggs and served over hearty brown rice with a sprinkle of toasted green onions.

NUTRITION

473kcal
Protein
34.7g
Fat
17.7g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast, diced

2 Large Eggs

3/4 cup Cooked Brown Rice

1/2 cup Red Bell Pepper, chopped

1/4 cup Yellow Onion, diced

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the diced onions and bell peppers to the skillet, sautéing for 3 to 4 minutes until they begin to soften.

  • 3

    Stir in the cooked chicken and brown rice, heating the mixture through for about 2 minutes.

  • 4

    Whisk the eggs in a small bowl and pour them into the skillet with the chicken and vegetables.

  • 5

    Gently stir the mixture with a spatula until the eggs are fully set and scrambled into the rice and vegetables.

  • 6

    Season with a pinch of sea salt and black pepper to taste and serve immediately.