Egg White and Spinach Scramble with Grilled Chicken

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

Egg White and Spinach Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Grilled Chicken

Pan-scrambled egg whites with wilted spinach and diced grilled chicken, served with sliced avocado and vibrant bell peppers for a buttery finish.

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NUTRITION

362kcal
Protein
30.1g
Fat
21.5g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast, diced

1/3 cup Egg Whites

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, chopped

2 tsp Extra Virgin Olive Oil

1/2 medium Avocado, sliced

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the diced grilled chicken breast and fresh spinach, cooking just until the spinach leaves are wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until the eggs are fully set and fluffy.

  • 5

    Season the scramble with a pinch of sea salt and black pepper to taste.

  • 6

    Transfer the mixture to a plate and top with the fresh avocado slices before serving.

Egg White and Spinach Scramble with Grilled Chicken

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

Egg White and Spinach Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Grilled Chicken

Pan-scrambled egg whites with wilted spinach and diced grilled chicken, served with sliced avocado and vibrant bell peppers for a buttery finish.

NUTRITION

362kcal
Protein
30.1g
Fat
21.5g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast, diced

1/3 cup Egg Whites

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, chopped

2 tsp Extra Virgin Olive Oil

1/2 medium Avocado, sliced

PREPARATION

  • 1

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

  • 2

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

  • 3

    Stir in the diced grilled chicken breast and fresh spinach, cooking just until the spinach leaves are wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula until the eggs are fully set and fluffy.

  • 5

    Season the scramble with a pinch of sea salt and black pepper to taste.

  • 6

    Transfer the mixture to a plate and top with the fresh avocado slices before serving.