YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Thigh Scramble with Sautéed Bok Choy
Pan-seared chicken thighs and egg whites scrambled with tender sweet potatoes and bok choy, finished with a hint of ginger and toasted sesame.
INGREDIENTS
3 oz Chicken Thigh, diced
1/2 cup Egg Whites
100g Sweet Potato, cubed
1/2 cup cooked Brown Rice
1 cup Bok Choy, chopped
1 tsp Avocado Oil
PREPARATION
Dice the sweet potato into small half-inch cubes and finely chop the chicken thigh.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the sweet potato cubes to the pan and sauté for 5-7 minutes until they are tender and slightly caramelized.
Stir in the diced chicken thigh, cooking until the meat is browned and cooked through.
Add the chopped bok choy and cooked brown rice to the skillet, tossing for 2 minutes until the greens are wilted.
Reduce the heat to medium and pour the egg whites over the mixture.
Gently scramble the egg whites with the other ingredients until they are fully set and opaque.
Season with a pinch of sea pepper and serve immediately while hot.