Chicken Egg White Scramble with Spinach and Cherry Tomatoes

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

Chicken Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with lean chicken and fresh baby spinach, finished with a topping of juicy blistered cherry tomatoes.

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NUTRITION

306kcal
Protein
29.4g
Fat
16.9g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Cooked Chicken Breast, diced

1/2 cup Egg Whites

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

40g Avocado, sliced

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

  • 2

    Add the diced chicken and cherry tomatoes to the pan, sautéing for 2-3 minutes until the tomatoes begin to blister and soften.

  • 3

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

  • 4

    Lower the heat slightly and pour in the egg whites, then season with a pinch of sea salt and black pepper.

  • 5

    Gently stir the mixture with a spatula, scraping the bottom of the pan until the egg whites are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

Chicken Egg White Scramble with Spinach and Cherry Tomatoes

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

Chicken Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Cherry Tomatoes

Fluffy egg whites scrambled with lean chicken and fresh baby spinach, finished with a topping of juicy blistered cherry tomatoes.

NUTRITION

306kcal
Protein
29.4g
Fat
16.9g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Cooked Chicken Breast, diced

1/2 cup Egg Whites

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

40g Avocado, sliced

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.

  • 2

    Add the diced chicken and cherry tomatoes to the pan, sautéing for 2-3 minutes until the tomatoes begin to blister and soften.

  • 3

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

  • 4

    Lower the heat slightly and pour in the egg whites, then season with a pinch of sea salt and black pepper.

  • 5

    Gently stir the mixture with a spatula, scraping the bottom of the pan until the egg whites are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.