Egg White and Chicken Scramble with Roasted Sweet Potato

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

Egg White and Chicken Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Roasted Sweet Potato

Pan-scrambled egg whites and lean chicken breast tossed with baby spinach, served alongside cubes of roasted sweet potato and creamy avocado.

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NUTRITION

338kcal
Protein
32.1g
Fat
13g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces cooked Chicken Breast, diced

1/3 cup Egg Whites

80 grams Sweet Potato, cubed

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Red Onion, minced

1 cup Baby Spinach

1/4 Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 3

    Heat the remaining oil in a non-stick skillet over medium heat and sauté the red onion and diced chicken until the onion is translucent.

  • 4

    Add the baby spinach to the skillet and stir until just wilted.

  • 5

    Reduce the heat to medium-low and pour in the egg whites, stirring gently until they are fully cooked and fluffy.

  • 6

    Serve the scramble immediately alongside the roasted sweet potatoes and top with fresh avocado slices.

Egg White and Chicken Scramble with Roasted Sweet Potato

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

Egg White and Chicken Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Roasted Sweet Potato

Pan-scrambled egg whites and lean chicken breast tossed with baby spinach, served alongside cubes of roasted sweet potato and creamy avocado.

NUTRITION

338kcal
Protein
32.1g
Fat
13g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces cooked Chicken Breast, diced

1/3 cup Egg Whites

80 grams Sweet Potato, cubed

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Red Onion, minced

1 cup Baby Spinach

1/4 Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 3

    Heat the remaining oil in a non-stick skillet over medium heat and sauté the red onion and diced chicken until the onion is translucent.

  • 4

    Add the baby spinach to the skillet and stir until just wilted.

  • 5

    Reduce the heat to medium-low and pour in the egg whites, stirring gently until they are fully cooked and fluffy.

  • 6

    Serve the scramble immediately alongside the roasted sweet potatoes and top with fresh avocado slices.