Chicken and Chinese Cabbage Egg Scramble

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

Chicken and Chinese Cabbage Egg Scramble

YOUR SOLIN GENERATED RECIPE

Chicken and Chinese Cabbage Egg Scramble

A quick pan-scramble featuring tender chicken, shredded napa cabbage, and carrots, finished with a splash of coconut aminos for a salty-sweet, toasted finish.

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NUTRITION

226kcal
Protein
22.8g
Fat
11.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

1.7 ounces Cooked Chicken Breast, shredded

1 Large Egg

1.5 cups Napa Cabbage, sliced

1/4 cup Carrots, shredded

1 teaspoon Avocado Oil

1 teaspoon Coconut Aminos

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PREPARATION

  • 1

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

  • 2

    Add the shredded carrots and sliced napa cabbage to the pan, sautéing for about 3 minutes until the cabbage is slightly wilted.

  • 3

    Stir in the pre-cooked shredded chicken breast to warm it through with the vegetables.

  • 4

    In a small bowl, whisk the egg with the coconut aminos until well combined.

  • 5

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

Chicken and Chinese Cabbage Egg Scramble

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

Chicken and Chinese Cabbage Egg Scramble

YOUR SOLIN GENERATED RECIPE

Chicken and Chinese Cabbage Egg Scramble

A quick pan-scramble featuring tender chicken, shredded napa cabbage, and carrots, finished with a splash of coconut aminos for a salty-sweet, toasted finish.

NUTRITION

226kcal
Protein
22.8g
Fat
11.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

1.7 ounces Cooked Chicken Breast, shredded

1 Large Egg

1.5 cups Napa Cabbage, sliced

1/4 cup Carrots, shredded

1 teaspoon Avocado Oil

1 teaspoon Coconut Aminos

PREPARATION

  • 1

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

  • 2

    Add the shredded carrots and sliced napa cabbage to the pan, sautéing for about 3 minutes until the cabbage is slightly wilted.

  • 3

    Stir in the pre-cooked shredded chicken breast to warm it through with the vegetables.

  • 4

    In a small bowl, whisk the egg with the coconut aminos until well combined.

  • 5

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