Scrambled Egg and Chicken Veggie Rice Bowl

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

Scrambled Egg and Chicken Veggie Rice Bowl

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Chicken Veggie Rice Bowl

Sautéed chicken and fluffy scrambled eggs served over a bed of warm rice with colorful bell peppers and fresh spinach, finished with a drizzle of savory tamari.

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NUTRITION

325kcal
Protein
26.8g
Fat
12.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast, diced

1 Large Egg

1/2 cup Cooked Short-Grain White Rice

1/2 cup Fresh Spinach

1/4 cup Diced Red Bell Pepper

1 teaspoon Olive Oil

1 teaspoon Tamari

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PREPARATION

  • 1

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

  • 2

    Add the diced chicken and bell peppers to the pan, sautéing until the chicken is heated through and peppers are slightly softened.

  • 3

    Whisk the egg in a small bowl and pour it into the skillet with the chicken and peppers.

  • 4

    Gently scramble the egg until just set, then stir in the fresh spinach until it begins to wilt.

  • 5

    Place the warm cooked rice in a bowl and top with the chicken and egg mixture.

  • 6

    Drizzle with tamari and serve immediately.

Scrambled Egg and Chicken Veggie Rice Bowl

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

Scrambled Egg and Chicken Veggie Rice Bowl

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Chicken Veggie Rice Bowl

Sautéed chicken and fluffy scrambled eggs served over a bed of warm rice with colorful bell peppers and fresh spinach, finished with a drizzle of savory tamari.

NUTRITION

325kcal
Protein
26.8g
Fat
12.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast, diced

1 Large Egg

1/2 cup Cooked Short-Grain White Rice

1/2 cup Fresh Spinach

1/4 cup Diced Red Bell Pepper

1 teaspoon Olive Oil

1 teaspoon Tamari

PREPARATION

  • 1

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

  • 2

    Add the diced chicken and bell peppers to the pan, sautéing until the chicken is heated through and peppers are slightly softened.

  • 3

    Whisk the egg in a small bowl and pour it into the skillet with the chicken and peppers.

  • 4

    Gently scramble the egg until just set, then stir in the fresh spinach until it begins to wilt.

  • 5

    Place the warm cooked rice in a bowl and top with the chicken and egg mixture.

  • 6

    Drizzle with tamari and serve immediately.