Egg and Chicken Vegetable Scramble

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

Egg and Chicken Vegetable Scramble

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Vegetable Scramble

Sautéed chicken breast and onions scrambled with fluffy eggs and brown rice, finished with a sprinkle of fresh chives and a pinch of smoky paprika.

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NUTRITION

354kcal
Protein
37.9g
Fat
12.6g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces cooked Chicken Breast, diced

1 large Egg

2 large Egg Whites

1/4 cup cooked Brown Rice

1/4 cup chopped Onion

1/2 cup chopped Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped onions and bell peppers to the pan and sauté for 3-4 minutes until the onions are translucent and fragrant.

  • 3

    Stir in the diced cooked chicken and brown rice, allowing them to heat through for 2 minutes.

  • 4

    In a small bowl, whisk together the whole egg and egg whites until well combined.

  • 5

    Lower the heat to medium and pour the egg mixture into the skillet over the chicken and vegetables.

  • 6

    Gently scramble the eggs with a spatula, folding them into the mixture until they are just set and fluffy.

  • 7

    Remove from heat and season with a pinch of sea salt, black pepper, and smoky paprika if desired before serving.

Egg and Chicken Vegetable Scramble

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

Egg and Chicken Vegetable Scramble

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Vegetable Scramble

Sautéed chicken breast and onions scrambled with fluffy eggs and brown rice, finished with a sprinkle of fresh chives and a pinch of smoky paprika.

NUTRITION

354kcal
Protein
37.9g
Fat
12.6g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces cooked Chicken Breast, diced

1 large Egg

2 large Egg Whites

1/4 cup cooked Brown Rice

1/4 cup chopped Onion

1/2 cup chopped Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped onions and bell peppers to the pan and sauté for 3-4 minutes until the onions are translucent and fragrant.

  • 3

    Stir in the diced cooked chicken and brown rice, allowing them to heat through for 2 minutes.

  • 4

    In a small bowl, whisk together the whole egg and egg whites until well combined.

  • 5

    Lower the heat to medium and pour the egg mixture into the skillet over the chicken and vegetables.

  • 6

    Gently scramble the eggs with a spatula, folding them into the mixture until they are just set and fluffy.

  • 7

    Remove from heat and season with a pinch of sea salt, black pepper, and smoky paprika if desired before serving.