Egg White Veggie Scramble with Grilled Chicken

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

Egg White Veggie Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken

Pan-scrambled egg whites with sautéed peppers and spinach, topped with lean grilled chicken and buttery avocado for a satisfying start.

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NUTRITION

396kcal
Protein
33.3g
Fat
18.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast, sliced

0.5 cup Egg Whites

60 grams Avocado, sliced

1 slice Sprouted Grain Bread

1.5 teaspoons Extra Virgin Olive Oil

0.5 cup Red Bell Pepper, chopped

1 cup Fresh Spinach

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PREPARATION

  • 1

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

  • 2

    Add the chopped red bell peppers and sauté for 3-4 minutes until slightly softened.

  • 3

    Add the fresh spinach to the skillet and stir until just wilted.

  • 4

    Pour the egg whites into the pan and scramble gently with the vegetables until fully cooked and opaque.

  • 5

    Stir in the pre-grilled chicken breast slices during the last 30 seconds to warm them through.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

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

Egg White Veggie Scramble with Grilled Chicken

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

Egg White Veggie Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken

Pan-scrambled egg whites with sautéed peppers and spinach, topped with lean grilled chicken and buttery avocado for a satisfying start.

NUTRITION

396kcal
Protein
33.3g
Fat
18.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast, sliced

0.5 cup Egg Whites

60 grams Avocado, sliced

1 slice Sprouted Grain Bread

1.5 teaspoons Extra Virgin Olive Oil

0.5 cup Red Bell Pepper, chopped

1 cup Fresh Spinach

PREPARATION

  • 1

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

  • 2

    Add the chopped red bell peppers and sauté for 3-4 minutes until slightly softened.

  • 3

    Add the fresh spinach to the skillet and stir until just wilted.

  • 4

    Pour the egg whites into the pan and scramble gently with the vegetables until fully cooked and opaque.

  • 5

    Stir in the pre-grilled chicken breast slices during the last 30 seconds to warm them through.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

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