Egg White Chicken Scramble with Roasted Potatoes

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

Egg White Chicken Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Chicken Scramble with Roasted Potatoes

Pan-scrambled egg whites and chicken breast tossed with broccoli and tomatoes, served alongside potatoes that are perfectly golden roasted.

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NUTRITION

376kcal
Protein
31.7g
Fat
11.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast

1/3 cup Egg Whites

180g Red Potatoes

1/2 cup Broccoli Florets

1/4 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the potatoes into small cubes, toss with one teaspoon of olive oil and a pinch of salt, then roast for 20-25 minutes until crispy.

  • 3

    While the potatoes roast, heat the remaining teaspoon of oil in a non-stick skillet over medium heat.

  • 4

    Add the broccoli florets and halved cherry tomatoes to the skillet, sautéing for 3-4 minutes until the broccoli is bright green and tender-crisp.

  • 5

    Stir in the diced cooked chicken breast to heat it through.

  • 6

    Pour the egg whites into the skillet and cook, stirring occasionally, until the whites are firm and opaque.

  • 7

    Plate the chicken and egg scramble next to the roasted potatoes and serve immediately.

Egg White Chicken Scramble with Roasted Potatoes

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

Egg White Chicken Scramble with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White Chicken Scramble with Roasted Potatoes

Pan-scrambled egg whites and chicken breast tossed with broccoli and tomatoes, served alongside potatoes that are perfectly golden roasted.

NUTRITION

376kcal
Protein
31.7g
Fat
11.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast

1/3 cup Egg Whites

180g Red Potatoes

1/2 cup Broccoli Florets

1/4 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Dice the potatoes into small cubes, toss with one teaspoon of olive oil and a pinch of salt, then roast for 20-25 minutes until crispy.

  • 3

    While the potatoes roast, heat the remaining teaspoon of oil in a non-stick skillet over medium heat.

  • 4

    Add the broccoli florets and halved cherry tomatoes to the skillet, sautéing for 3-4 minutes until the broccoli is bright green and tender-crisp.

  • 5

    Stir in the diced cooked chicken breast to heat it through.

  • 6

    Pour the egg whites into the skillet and cook, stirring occasionally, until the whites are firm and opaque.

  • 7

    Plate the chicken and egg scramble next to the roasted potatoes and serve immediately.