YOUR SOLIN GENERATED RECIPE
Savory Southwest Chicken and Rice Breakfast Scramble
A hearty breakfast bowl with fluffy scrambled eggs and shredded chicken tossed with nutty brown rice and black beans, topped with creamy sliced avocado.
INGREDIENTS
1.5 oz Cooked Chicken Breast, shredded
1 Large Egg
1/4 cup Liquid Egg Whites
3/4 cup Cooked Brown Rice
1/4 cup Black Beans, rinsed
2 tbsp Sweet Corn
1/4 Avocado, sliced
1 tsp Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the cooked brown rice, black beans, corn, and shredded chicken to the pan, stirring frequently until the mixture is heated through.
In a small bowl, whisk together the whole egg and egg whites until well combined.
Push the rice and chicken mixture to one side of the skillet and pour the egg mixture into the empty side.
Slowly scramble the eggs with a spatula until they are just set and no longer liquid.
Gently fold the scrambled eggs into the rice and chicken mixture until evenly distributed.
Remove from heat and transfer the scramble to a bowl.
Top with fresh avocado slices and season with a pinch of sea salt or cracked black pepper if desired.