Name: Egg White Veggie Scramble with Sautéed Spinach and Grilled Chicken Breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Egg Whites; 1.5 ounces Grilled Chicken Breast, sliced; 2 cups Fresh Spinach; 0.25 cup Red Bell Pepper, diced; 2 tablespoons Yellow Onion, diced; 1 teaspoon Avocado Oil; 0.5 cup Fresh Blueberries

Egg White Veggie Scramble with Sautéed Spinach and Grilled Chicken Breast

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

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Sautéed Spinach and Grilled Chicken Breast

Lightly scrambled egg whites tossed with peppers and onions, served with lean grilled chicken and a handful of fresh, juicy blueberries.

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NUTRITION

Protein

29.1g

Fat

6.7g

Carbs

17.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1.5 ounces Grilled Chicken Breast, sliced

2 cups Fresh Spinach

0.25 cup Red Bell Pepper, diced

2 tablespoons Yellow Onion, diced

1 teaspoon Avocado Oil

0.5 cup Fresh Blueberries

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PREPARATION

1
Heat the avocado oil in a medium non-stick skillet over medium heat.
2
Add the diced bell peppers and onions to the pan and sauté for 3 to 4 minutes until they begin to soften.
3
Add the fresh spinach to the skillet and cook for 1 minute until just wilted.
4
Pour the egg whites into the pan with the vegetables and scramble gently until the eggs are fully set and opaque.
5
Place the sliced grilled chicken breast into the skillet for the last minute of cooking to warm it through.
6
Transfer the scramble and chicken to a plate and serve immediately with a side of fresh blueberries.