Egg White and Chicken Scramble with Brown Rice

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

Egg White and Chicken Scramble with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Brown Rice

Sautéed chicken and fluffy egg whites scrambled with nutty brown rice and tender broccoli, finished with a hint of garlic for a savory, toasted aroma.

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NUTRITION

397kcal
Protein
46.7g
Fat
9.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces cooked Chicken Breast, diced

100 grams Egg Whites

0.5 cup cooked Brown Rice

1 cup Broccoli florets, chopped

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Chop the broccoli into small, bite-sized florets and ensure the cooked chicken breast is diced into small cubes.

  • 2

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

  • 3

    Add the broccoli florets to the skillet with a tablespoon of water, cover with a lid, and steam-sauté for 2-3 minutes until bright green and slightly tender.

  • 4

    Remove the lid and stir in the diced chicken and cooked brown rice, sautéing for another 2 minutes until everything is heated through.

  • 5

    Pour the egg whites over the chicken and rice mixture.

  • 6

    Stir constantly with a spatula, scrambling the whites into the other ingredients until they are fully set and opaque.

  • 7

    Season with a pinch of sea salt, black pepper, and garlic powder to taste before serving hot.

Egg White and Chicken Scramble with Brown Rice

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

Egg White and Chicken Scramble with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Brown Rice

Sautéed chicken and fluffy egg whites scrambled with nutty brown rice and tender broccoli, finished with a hint of garlic for a savory, toasted aroma.

NUTRITION

397kcal
Protein
46.7g
Fat
9.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces cooked Chicken Breast, diced

100 grams Egg Whites

0.5 cup cooked Brown Rice

1 cup Broccoli florets, chopped

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Chop the broccoli into small, bite-sized florets and ensure the cooked chicken breast is diced into small cubes.

  • 2

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

  • 3

    Add the broccoli florets to the skillet with a tablespoon of water, cover with a lid, and steam-sauté for 2-3 minutes until bright green and slightly tender.

  • 4

    Remove the lid and stir in the diced chicken and cooked brown rice, sautéing for another 2 minutes until everything is heated through.

  • 5

    Pour the egg whites over the chicken and rice mixture.

  • 6

    Stir constantly with a spatula, scrambling the whites into the other ingredients until they are fully set and opaque.

  • 7

    Season with a pinch of sea salt, black pepper, and garlic powder to taste before serving hot.