Name: Sheet Pan Lemon Herb Chicken and Egg White Breakfast Hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup egg whites; 1 cup asparagus; 1 cup red bell pepper; 1 tbsp olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Sheet Pan Lemon Herb Chicken and Egg White Breakfast Hash

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Egg White Breakfast Hash

Roasted chicken breast and crisp asparagus prepared on a single pan with zesty lemon and aromatic herbs for a vibrant, high-protein morning start.

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NUTRITION

Protein

53.9g

Fat

19g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup egg whites

1 cup asparagus

1 cup red bell pepper

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Place the cubed chicken breast, trimmed asparagus, and diced bell peppers onto the sheet pan.
3
Drizzle with olive oil and lemon juice, then sprinkle with dried oregano, garlic powder, sea salt, and black pepper.
4
Toss everything directly on the pan until evenly coated, then spread into a single layer.
5
Roast in the oven for 15 minutes until the chicken is cooked through and the vegetables are tender.
6
Remove the pan, push the chicken and veggies to one side, and pour the egg whites onto the empty space.
7
Return to the oven for 4 to 5 minutes until the egg whites are fully set and opaque.
8
Scramble the eggs slightly with a spatula and toss everything together before serving warm.