Pan-Fried Eggs with Oatmeal Protein Bowl

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

Pan-Fried Eggs with Oatmeal Protein Bowl

YOUR SOLIN GENERATED RECIPE

Pan-Fried Eggs with Oatmeal Protein Bowl

Savory oats cooked until creamy and swirled with Greek yogurt, topped with pan-fried eggs, shredded chicken, and tender asparagus for a satisfying crunch.

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NUTRITION

509kcal
Protein
48.7g
Fat
18.6g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats

1/2 cup Non-fat Greek Yogurt

2 ounces Shredded Chicken Breast

2 Large Eggs

5 Asparagus spears

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Simmer the oats in water or broth until they reach a creamy consistency.

  • 2

    Remove the oats from heat and stir in the non-fat Greek yogurt until well combined and smooth.

  • 3

    Heat olive oil in a non-stick skillet over medium heat and sauté the asparagus until tender-crisp.

  • 4

    In the same skillet, pan-fry the eggs to your preferred doneness, keeping the yolks slightly runny if desired.

  • 5

    Warm the pre-cooked shredded chicken breast in the skillet for one minute.

  • 6

    Transfer the creamy oatmeal to a bowl and top with the shredded chicken, sautéed asparagus, and pan-fried eggs.

  • 7

    Season with a pinch of sea salt and freshly cracked black pepper.

Pan-Fried Eggs with Oatmeal Protein Bowl

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

Pan-Fried Eggs with Oatmeal Protein Bowl

YOUR SOLIN GENERATED RECIPE

Pan-Fried Eggs with Oatmeal Protein Bowl

Savory oats cooked until creamy and swirled with Greek yogurt, topped with pan-fried eggs, shredded chicken, and tender asparagus for a satisfying crunch.

NUTRITION

509kcal
Protein
48.7g
Fat
18.6g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats

1/2 cup Non-fat Greek Yogurt

2 ounces Shredded Chicken Breast

2 Large Eggs

5 Asparagus spears

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Simmer the oats in water or broth until they reach a creamy consistency.

  • 2

    Remove the oats from heat and stir in the non-fat Greek yogurt until well combined and smooth.

  • 3

    Heat olive oil in a non-stick skillet over medium heat and sauté the asparagus until tender-crisp.

  • 4

    In the same skillet, pan-fry the eggs to your preferred doneness, keeping the yolks slightly runny if desired.

  • 5

    Warm the pre-cooked shredded chicken breast in the skillet for one minute.

  • 6

    Transfer the creamy oatmeal to a bowl and top with the shredded chicken, sautéed asparagus, and pan-fried eggs.

  • 7

    Season with a pinch of sea salt and freshly cracked black pepper.