Egg White and Chicken Veggie 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 Veggie Scramble with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Brown Rice

Sautéed chicken and egg whites scrambled with colorful peppers and spinach, served over nutty brown rice for a savory, toasted finish.

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NUTRITION

368kcal
Protein
29.0g
Fat
10.6g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/4 cup Egg Whites

3/4 cup cooked Brown Rice

1 cup Baby Spinach

1/4 cup diced Red Bell Pepper

1.5 teaspoons Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the pan and sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the cooked diced chicken and cooked brown rice, tossing frequently to ensure they are warmed through and the rice gets slightly toasted.

  • 4

    Add the baby spinach to the skillet and cook just until the leaves begin to wilt.

  • 5

    Pour the egg whites over the mixture and scramble gently with a spatula until the eggs are fully set and fluffy.

  • 6

    Remove from heat and season with a pinch of sea salt and cracked black pepper to taste before serving.

Egg White and Chicken Veggie 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 Veggie Scramble with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Brown Rice

Sautéed chicken and egg whites scrambled with colorful peppers and spinach, served over nutty brown rice for a savory, toasted finish.

NUTRITION

368kcal
Protein
29.0g
Fat
10.6g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/4 cup Egg Whites

3/4 cup cooked Brown Rice

1 cup Baby Spinach

1/4 cup diced Red Bell Pepper

1.5 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the pan and sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the cooked diced chicken and cooked brown rice, tossing frequently to ensure they are warmed through and the rice gets slightly toasted.

  • 4

    Add the baby spinach to the skillet and cook just until the leaves begin to wilt.

  • 5

    Pour the egg whites over the mixture and scramble gently with a spatula until the eggs are fully set and fluffy.

  • 6

    Remove from heat and season with a pinch of sea salt and cracked black pepper to taste before serving.