Chicken and Sweet Potato Scramble with Egg Whites

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

Chicken and Sweet Potato Scramble with Egg Whites

YOUR SOLIN GENERATED RECIPE

Chicken and Sweet Potato Scramble with Egg Whites

Sautéed chicken breast and roasted sweet potato cubes scrambled with light egg whites and crisp bell peppers, finished with a dash of cracked black pepper and fresh, aromatic cilantro.

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NUTRITION

523kcal
Protein
44.3g
Fat
17.3g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces cooked Chicken Breast, diced

1/2 cup liquid Egg Whites

200 grams Sweet Potato, cubed and roasted

1 tablespoon Olive Oil

1/2 cup Red Bell Pepper, chopped

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

    Prepare the sweet potato by peeling and dicing into small half-inch cubes, then roasting or pan-searing until tender.

  • 2

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

  • 3

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

  • 4

    Stir in the diced cooked chicken breast and the prepared sweet potato cubes, heating through for 2 minutes.

  • 5

    Reduce the heat to medium and pour the egg whites over the chicken and vegetable mixture.

  • 6

    Gently fold the ingredients together with a spatula until the egg whites are fully cooked, opaque, and fluffy.

  • 7

    Season the scramble with sea salt and black pepper, then serve immediately while hot.

Chicken and Sweet Potato Scramble with Egg Whites

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

Chicken and Sweet Potato Scramble with Egg Whites

YOUR SOLIN GENERATED RECIPE

Chicken and Sweet Potato Scramble with Egg Whites

Sautéed chicken breast and roasted sweet potato cubes scrambled with light egg whites and crisp bell peppers, finished with a dash of cracked black pepper and fresh, aromatic cilantro.

NUTRITION

523kcal
Protein
44.3g
Fat
17.3g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces cooked Chicken Breast, diced

1/2 cup liquid Egg Whites

200 grams Sweet Potato, cubed and roasted

1 tablespoon Olive Oil

1/2 cup Red Bell Pepper, chopped

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

    Prepare the sweet potato by peeling and dicing into small half-inch cubes, then roasting or pan-searing until tender.

  • 2

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

  • 3

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

  • 4

    Stir in the diced cooked chicken breast and the prepared sweet potato cubes, heating through for 2 minutes.

  • 5

    Reduce the heat to medium and pour the egg whites over the chicken and vegetable mixture.

  • 6

    Gently fold the ingredients together with a spatula until the egg whites are fully cooked, opaque, and fluffy.

  • 7

    Season the scramble with sea salt and black pepper, then serve immediately while hot.