Cheesy Chicken and Potato Scramble

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

Cheesy Chicken and Potato Scramble

YOUR SOLIN GENERATED RECIPE

Cheesy Chicken and Potato Scramble

A protein-packed skillet hash with sautéed chicken and golden potatoes scrambled with eggs and topped with melty cheddar cheese.

Try 7 days free, then $12.99 / mo.

NUTRITION

361kcal
Protein
20.6g
Fat
18.3g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1 oz Cooked Chicken Breast, diced

1 cup Diced White Potato

1 Large Egg

1.5 tbsp Shredded Cheddar Cheese

1/4 cup Grape Tomatoes, halved

2 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Dice the white potato into small, uniform cubes to ensure they cook quickly and evenly.

  • 2

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

  • 3

    Add the diced potatoes to the skillet and sauté until they are tender and develop a golden brown exterior.

  • 4

    Stir in the cooked chicken breast and halved grape tomatoes, heating them through for about two minutes.

  • 5

    Whisk the egg in a small bowl and pour it over the potato and chicken mixture.

  • 6

    Gently scramble the mixture until the egg is fully set, then sprinkle with shredded cheddar cheese until it becomes melty.

Cheesy Chicken and Potato Scramble

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

Cheesy Chicken and Potato Scramble

YOUR SOLIN GENERATED RECIPE

Cheesy Chicken and Potato Scramble

A protein-packed skillet hash with sautéed chicken and golden potatoes scrambled with eggs and topped with melty cheddar cheese.

NUTRITION

361kcal
Protein
20.6g
Fat
18.3g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1 oz Cooked Chicken Breast, diced

1 cup Diced White Potato

1 Large Egg

1.5 tbsp Shredded Cheddar Cheese

1/4 cup Grape Tomatoes, halved

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Dice the white potato into small, uniform cubes to ensure they cook quickly and evenly.

  • 2

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

  • 3

    Add the diced potatoes to the skillet and sauté until they are tender and develop a golden brown exterior.

  • 4

    Stir in the cooked chicken breast and halved grape tomatoes, heating them through for about two minutes.

  • 5

    Whisk the egg in a small bowl and pour it over the potato and chicken mixture.

  • 6

    Gently scramble the mixture until the egg is fully set, then sprinkle with shredded cheddar cheese until it becomes melty.