YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Grilled Chicken Breast
Soft-scrambled eggs folded with lean grilled chicken and wilted spinach, served alongside sliced avocado for a buttery finish.
INGREDIENTS
2 large Eggs
1.5 ounces Grilled Chicken Breast
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes
0.5 medium Avocado
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat a non-stick skillet over medium heat with half of the olive oil.
Add the cherry tomatoes and spinach to the pan, sautéing until the spinach is wilted and the tomatoes are slightly softened.
Remove the vegetables from the pan and set them aside on a plate.
Add the remaining olive oil to the skillet along with the pre-cooked grilled chicken breast strips to warm them through.
Whisk the eggs in a small bowl with a pinch of sea salt and black pepper.
Pour the egg mixture into the skillet with the chicken, stirring gently with a spatula until soft, fluffy curds form.
Fold the sautéed spinach and tomatoes back into the egg and chicken mixture until just combined.
Plate the scramble immediately and top with fresh, buttery avocado slices.