Name: Egg and Chicken Veggie Scramble with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 oz Cooked Chicken Breast, diced; 1 slice Center-cut Pork Bacon; 1 Large Egg; 1/4 cup Egg Whites; 2 tbsp Non-fat Plain Greek Yogurt; 1 cup Fresh Spinach; 1/2 cup Diced Bell Peppers; 1/4 Avocado, sliced; 2 tsp Extra Virgin Olive Oil

Egg and Chicken Veggie Scramble with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Greek Yogurt

A protein-rich scramble of chicken, eggs, and garden veggies, topped with crispy bacon and a dollop of tangy Greek yogurt.

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NUTRITION

Protein

33.2g

Fat

25.2g

Carbs

9.8g

SERVINGS

1 serving

INGREDIENTS

1 oz Cooked Chicken Breast, diced

1 slice Center-cut Pork Bacon

1 Large Egg

1/4 cup Egg Whites

2 tbsp Non-fat Plain Greek Yogurt

1 cup Fresh Spinach

1/2 cup Diced Bell Peppers

1/4 Avocado, sliced

2 tsp Extra Virgin Olive Oil

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PREPARATION

1
Place the bacon slice in a cold skillet and turn the heat to medium, cooking until the bacon is golden and crispy. Remove the bacon, pat dry with a paper towel, and crumble into pieces.
2
Wipe the skillet clean and add the olive oil over medium heat.
3
Add the diced bell peppers and sauté for 3-4 minutes until they begin to soften.
4
Stir in the diced chicken breast and fresh spinach, cooking just until the spinach is wilted.
5
In a small bowl, whisk together the whole egg and egg whites.
6
Pour the egg mixture into the skillet with the vegetables and chicken, stirring gently until the eggs are scrambled and fully set.
7
Transfer the scramble to a plate and top with the crumbled bacon and sliced avocado.
8
Finish with a dollop of Greek yogurt on top to serve as a creamy, high-protein alternative to sour cream.