YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Chicken and Spinach
A savory breakfast bowl featuring fluffy egg whites scrambled with tender chicken and sautéed spinach, served over warm brown rice with crisp steamed broccoli.
INGREDIENTS
3/4 cup Liquid Egg Whites
1 ounce Cooked Chicken Breast, diced
1/2 cup Cooked Brown Rice
1/2 cup Broccoli Florets
1 cup Fresh Baby Spinach
1/4 medium Avocado, sliced
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Steam the broccoli florets in a small amount of water or a steamer basket until they are tender-crisp and bright green.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for about one minute until it begins to wilt.
Pour the liquid egg whites into the skillet and add the diced cooked chicken breast.
Gently scramble the mixture with a spatula until the egg whites are fully set and the chicken is warmed through.
Place the warm cooked brown rice into a serving bowl.
Top the rice with the egg white and chicken scramble.
Arrange the steamed broccoli and sliced avocado on top and season with a pinch of sea salt or black pepper if desired.