Egg White and Veggie Scramble with Shredded Chicken

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

Egg White and Veggie Scramble with Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble with Shredded Chicken

Fluffy egg whites and a whole egg scrambled with tender shredded chicken and sautéed peppers, topped with salty crumbled feta.

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NUTRITION

318kcal
Protein
29.7g
Fat
18.4g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/3 cup Liquid Egg Whites

1.25 ounces Cooked Shredded Chicken Breast

1/2 cup chopped Red Bell Pepper

1 cup fresh Baby Spinach

0.5 ounce crumbled Feta Cheese

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped red bell pepper and sauté for 3-4 minutes until softened and slightly sweet.

  • 3

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

  • 4

    Whisk the whole egg and liquid egg whites together in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are fluffy and set.

  • 6

    Remove from the heat and sprinkle with the crumbled feta cheese before serving warm.

Egg White and Veggie Scramble with Shredded Chicken

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

Egg White and Veggie Scramble with Shredded Chicken

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble with Shredded Chicken

Fluffy egg whites and a whole egg scrambled with tender shredded chicken and sautéed peppers, topped with salty crumbled feta.

NUTRITION

318kcal
Protein
29.7g
Fat
18.4g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/3 cup Liquid Egg Whites

1.25 ounces Cooked Shredded Chicken Breast

1/2 cup chopped Red Bell Pepper

1 cup fresh Baby Spinach

0.5 ounce crumbled Feta Cheese

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped red bell pepper and sauté for 3-4 minutes until softened and slightly sweet.

  • 3

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

  • 4

    Whisk the whole egg and liquid egg whites together in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are fluffy and set.

  • 6

    Remove from the heat and sprinkle with the crumbled feta cheese before serving warm.