Egg White Veggie Scramble with Grilled Chicken

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

Egg White Veggie Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken

Fluffy egg whites scrambled with sautéed peppers and spinach, topped with lean grilled chicken and sliced creamy avocado.

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NUTRITION

294kcal
Protein
30.6g
Fat
15.4g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1.25 ounces Grilled Chicken Breast, diced

1.5 teaspoons Extra Virgin Olive Oil

1/3 medium Avocado, sliced

1 cup Baby Spinach

1/4 cup Red Bell Pepper, diced

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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 red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.

  • 3

    Toss in the baby spinach and cook just until wilted, about 1 minute.

  • 4

    Pour the egg whites into the skillet and let them sit for 30 seconds before stirring gently with a spatula.

  • 5

    Continue to scramble the eggs until they are mostly set, then fold in the diced grilled chicken to warm it through.

  • 6

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 7

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

Egg White Veggie Scramble with Grilled Chicken

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

Egg White Veggie Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken

Fluffy egg whites scrambled with sautéed peppers and spinach, topped with lean grilled chicken and sliced creamy avocado.

NUTRITION

294kcal
Protein
30.6g
Fat
15.4g
Carbs
8.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Egg Whites

1.25 ounces Grilled Chicken Breast, diced

1.5 teaspoons Extra Virgin Olive Oil

1/3 medium Avocado, sliced

1 cup Baby Spinach

1/4 cup Red Bell Pepper, diced

PREPARATION

  • 1

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

  • 2

    Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.

  • 3

    Toss in the baby spinach and cook just until wilted, about 1 minute.

  • 4

    Pour the egg whites into the skillet and let them sit for 30 seconds before stirring gently with a spatula.

  • 5

    Continue to scramble the eggs until they are mostly set, then fold in the diced grilled chicken to warm it through.

  • 6

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 7

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