Crispy Potato and Egg White Scramble with Sautéed Spinach

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

Crispy Potato and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Egg White Scramble with Sautéed Spinach

Pan-seared red potatoes and lean chicken breast tossed with fluffy egg whites and wilted baby spinach, finished with a savory sprinkle of garlic for a satisfying golden-brown crunch.

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NUTRITION

324kcal
Protein
30.6g
Fat
9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

150 grams Red Potatoes, diced

1.4 ounces Cooked Chicken Breast, diced

2 cups Baby Spinach

1.5 teaspoons Avocado Oil

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Add the diced red potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and golden-brown.

  • 3

    Stir in the diced cooked chicken breast and garlic powder, heating for 2 minutes until the chicken is warmed through.

  • 4

    Add the baby spinach to the pan and sauté for 1 minute until it begins to wilt.

  • 5

    Lower the heat to medium and pour in the egg whites.

  • 6

    Gently scramble the mixture with a spatula for 2-3 minutes until the egg whites are fully set and opaque.

  • 7

    Season with a pinch of sea salt and black pepper before serving hot.

Crispy Potato and Egg White Scramble with Sautéed Spinach

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

Crispy Potato and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Egg White Scramble with Sautéed Spinach

Pan-seared red potatoes and lean chicken breast tossed with fluffy egg whites and wilted baby spinach, finished with a savory sprinkle of garlic for a satisfying golden-brown crunch.

NUTRITION

324kcal
Protein
30.6g
Fat
9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

150 grams Red Potatoes, diced

1.4 ounces Cooked Chicken Breast, diced

2 cups Baby Spinach

1.5 teaspoons Avocado Oil

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Add the diced red potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and golden-brown.

  • 3

    Stir in the diced cooked chicken breast and garlic powder, heating for 2 minutes until the chicken is warmed through.

  • 4

    Add the baby spinach to the pan and sauté for 1 minute until it begins to wilt.

  • 5

    Lower the heat to medium and pour in the egg whites.

  • 6

    Gently scramble the mixture with a spatula for 2-3 minutes until the egg whites are fully set and opaque.

  • 7

    Season with a pinch of sea salt and black pepper before serving hot.