Egg White and Chicken Veggie Scramble with Fresh Berries

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

Egg White and Chicken Veggie Scramble with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Fresh Berries

Sautéed chicken and egg whites scrambled with bell peppers and spinach, served with warm quinoa and a side of juicy fresh berries.

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NUTRITION

444kcal
Protein
29.6g
Fat
16.9g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1 oz Cooked Chicken Breast, shredded

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Red Bell Pepper, diced

1 tsp Olive Oil

1/2 medium Avocado, sliced

1/2 cup Fresh Blueberries

1/2 cup Fresh Strawberries, sliced

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PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers to the pan and sauté for about 3 minutes until they begin to soften.

  • 3

    Stir in the shredded chicken and baby spinach, cooking just until the spinach is wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites, stirring constantly with a spatula until the eggs are fully set and fluffy.

  • 5

    Place the warm cooked quinoa on a plate and top it with the egg and chicken scramble and the sliced avocado.

  • 6

    Serve the dish immediately with a side of fresh blueberries and sliced strawberries.

Egg White and Chicken Veggie Scramble with Fresh Berries

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

Egg White and Chicken Veggie Scramble with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Fresh Berries

Sautéed chicken and egg whites scrambled with bell peppers and spinach, served with warm quinoa and a side of juicy fresh berries.

NUTRITION

444kcal
Protein
29.6g
Fat
16.9g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1 oz Cooked Chicken Breast, shredded

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Red Bell Pepper, diced

1 tsp Olive Oil

1/2 medium Avocado, sliced

1/2 cup Fresh Blueberries

1/2 cup Fresh Strawberries, sliced

PREPARATION

  • 1

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

  • 2

    Add the diced bell peppers to the pan and sauté for about 3 minutes until they begin to soften.

  • 3

    Stir in the shredded chicken and baby spinach, cooking just until the spinach is wilted.

  • 4

    Reduce the heat to medium and pour in the egg whites, stirring constantly with a spatula until the eggs are fully set and fluffy.

  • 5

    Place the warm cooked quinoa on a plate and top it with the egg and chicken scramble and the sliced avocado.

  • 6

    Serve the dish immediately with a side of fresh blueberries and sliced strawberries.