Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Sautéed chicken breast and vibrant vegetables scrambled with fluffy egg whites, finished with creamy avocado and tangy feta cheese.

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NUTRITION

328kcal
Protein
35.3g
Fat
15.6g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast, diced

1/2 cup Egg Whites

1 cup Fresh Spinach

1/2 cup Red Bell Pepper, chopped

2 tbsp Red Onion, minced

1 tsp Avocado Oil

1/4 Avocado, sliced

1/2 oz Feta Cheese, crumbled

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PREPARATION

  • 1

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 2

    Add the red onion and bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

  • 3

    Stir in the diced cooked chicken and the fresh spinach, cooking just until the spinach starts to wilt.

  • 4

    Pour the egg whites into the skillet and season with a pinch of salt and pepper.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are fully set and opaque.

  • 6

    Transfer the scramble to a plate and top with the sliced avocado and crumbled feta cheese.

Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Sautéed chicken breast and vibrant vegetables scrambled with fluffy egg whites, finished with creamy avocado and tangy feta cheese.

NUTRITION

328kcal
Protein
35.3g
Fat
15.6g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast, diced

1/2 cup Egg Whites

1 cup Fresh Spinach

1/2 cup Red Bell Pepper, chopped

2 tbsp Red Onion, minced

1 tsp Avocado Oil

1/4 Avocado, sliced

1/2 oz Feta Cheese, crumbled

PREPARATION

  • 1

    Heat the avocado oil in a non-stick skillet over medium heat.

  • 2

    Add the red onion and bell pepper, sautéing for 3-4 minutes until the vegetables begin to soften.

  • 3

    Stir in the diced cooked chicken and the fresh spinach, cooking just until the spinach starts to wilt.

  • 4

    Pour the egg whites into the skillet and season with a pinch of salt and pepper.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are fully set and opaque.

  • 6

    Transfer the scramble to a plate and top with the sliced avocado and crumbled feta cheese.