Name: Egg White and Chicken Scramble with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces cooked Chicken Breast, diced; 0.5 cup Egg Whites; 0.5 cup Red Potatoes, diced; 0.33 cup Red Bell Pepper, diced; 1 teaspoon Olive Oil; 0.25 teaspoon Dried Oregano

Egg White and Chicken Scramble with Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Roasted Potatoes

Pan-scrambled egg whites and tender chicken breast tossed with vibrant bell peppers, served alongside crispy oven-roasted potato wedges.

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NUTRITION

Protein

41.7g

Fat

8.5g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces cooked Chicken Breast, diced

0.5 cup Egg Whites

0.5 cup Red Potatoes, diced

0.33 cup Red Bell Pepper, diced

1 teaspoon Olive Oil

0.25 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced red potatoes with half of the olive oil, dried oregano, and a pinch of salt.
3
Spread the potatoes on the sheet and roast for 20-25 minutes until they are golden and crispy.
4
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
5
Add the diced bell peppers and sauté for 3-4 minutes until slightly softened.
6
Stir in the cooked chicken breast to warm it through.
7
Pour the egg whites into the skillet and cook, stirring occasionally, until the whites are firm and fluffy.
8
Plate the chicken and egg scramble alongside the roasted potatoes and enjoy immediately.