Scrambled Egg Whites with Grilled Chicken and Spinach

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

Scrambled Egg Whites with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Grilled Chicken and Spinach

Fluffy egg whites scrambled with lean grilled chicken and fresh spinach, served with creamy avocado slices for a satisfying finish.

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NUTRITION

404kcal
Protein
35.1g
Fat
24.1g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast, diced

1/2 cup Egg Whites

2 cups Fresh Spinach

1/2 medium Avocado, sliced

1.5 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the halved cherry tomatoes and sauté for about 2 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook until the leaves are just wilted.

  • 4

    Add the diced grilled chicken breast to the skillet to warm it through for 1 minute.

  • 5

    Pour the egg whites over the chicken and vegetable mixture, seasoning with a pinch of sea salt and black pepper if desired.

  • 6

    Gently stir and scramble the mixture until the egg whites are fully set and fluffy.

  • 7

    Transfer the scramble to a plate, top with fresh avocado slices, and drizzle with the remaining half teaspoon of olive oil.

Scrambled Egg Whites with Grilled Chicken and Spinach

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

Scrambled Egg Whites with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Grilled Chicken and Spinach

Fluffy egg whites scrambled with lean grilled chicken and fresh spinach, served with creamy avocado slices for a satisfying finish.

NUTRITION

404kcal
Protein
35.1g
Fat
24.1g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast, diced

1/2 cup Egg Whites

2 cups Fresh Spinach

1/2 medium Avocado, sliced

1.5 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the halved cherry tomatoes and sauté for about 2 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook until the leaves are just wilted.

  • 4

    Add the diced grilled chicken breast to the skillet to warm it through for 1 minute.

  • 5

    Pour the egg whites over the chicken and vegetable mixture, seasoning with a pinch of sea salt and black pepper if desired.

  • 6

    Gently stir and scramble the mixture until the egg whites are fully set and fluffy.

  • 7

    Transfer the scramble to a plate, top with fresh avocado slices, and drizzle with the remaining half teaspoon of olive oil.