Egg White Scramble with Grilled Chicken and Asparagus

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

Egg White Scramble with Grilled Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Grilled Chicken and Asparagus

A protein-packed scramble of fluffy egg whites and lean grilled chicken tossed with crisp-tender asparagus for a clean, energizing breakfast with a savory, toasted finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

306kcal
Protein
45.4g
Fat
10.3g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Grilled Chicken Breast

0.67 cup Egg Whites

1 cup Asparagus

1.5 teaspoons Extra Virgin Olive Oil

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Wash and trim the woody ends off the asparagus, then slice into one-inch pieces.

  • 2

    Dice the pre-grilled chicken breast into bite-sized cubes.

  • 3

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

  • 4

    Add the asparagus to the pan and sauté for three to four minutes until tender-crisp and slightly charred.

  • 5

    Stir in the diced chicken breast to warm through.

  • 6

    Pour the egg whites into the skillet and season with salt and pepper.

  • 7

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 8

    Serve immediately while hot.

Egg White Scramble with Grilled Chicken and Asparagus

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

Egg White Scramble with Grilled Chicken and Asparagus

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Grilled Chicken and Asparagus

A protein-packed scramble of fluffy egg whites and lean grilled chicken tossed with crisp-tender asparagus for a clean, energizing breakfast with a savory, toasted finish.

NUTRITION

306kcal
Protein
45.4g
Fat
10.3g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Grilled Chicken Breast

0.67 cup Egg Whites

1 cup Asparagus

1.5 teaspoons Extra Virgin Olive Oil

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

PREPARATION

  • 1

    Wash and trim the woody ends off the asparagus, then slice into one-inch pieces.

  • 2

    Dice the pre-grilled chicken breast into bite-sized cubes.

  • 3

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

  • 4

    Add the asparagus to the pan and sauté for three to four minutes until tender-crisp and slightly charred.

  • 5

    Stir in the diced chicken breast to warm through.

  • 6

    Pour the egg whites into the skillet and season with salt and pepper.

  • 7

    Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.

  • 8

    Serve immediately while hot.