Chicken Egg White Scramble with Spinach and Tomatoes

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

Chicken Egg White Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Tomatoes

A pan-seared scramble of lean chicken and fluffy egg whites tossed with wilted spinach and blistered cherry tomatoes, served with a side of creamy avocado.

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NUTRITION

359kcal
Protein
33g
Fat
15.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Cooked Chicken Breast, diced

0.5 cup Egg Whites

2 cups Baby Spinach

0.5 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

40 grams Avocado, sliced

1 slice Whole Grain Bread, toasted

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PREPARATION

  • 1

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

  • 2

    Add the diced chicken breast and halved cherry tomatoes to the pan, sautéing for 2-3 minutes until the tomatoes begin to soften and blister.

  • 3

    Add the baby spinach to the skillet and toss until it just begins to wilt.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently and constantly with a spatula until the eggs are set and fluffy.

  • 5

    Season with a pinch of sea pepper or your favorite salt-free herb blend if desired.

  • 6

    Toast the whole grain bread until golden brown.

  • 7

    Plate the scramble alongside the toast and top with the fresh avocado slices.

Chicken Egg White Scramble with Spinach and Tomatoes

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

Chicken Egg White Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Chicken Egg White Scramble with Spinach and Tomatoes

A pan-seared scramble of lean chicken and fluffy egg whites tossed with wilted spinach and blistered cherry tomatoes, served with a side of creamy avocado.

NUTRITION

359kcal
Protein
33g
Fat
15.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Cooked Chicken Breast, diced

0.5 cup Egg Whites

2 cups Baby Spinach

0.5 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

40 grams Avocado, sliced

1 slice Whole Grain Bread, toasted

PREPARATION

  • 1

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

  • 2

    Add the diced chicken breast and halved cherry tomatoes to the pan, sautéing for 2-3 minutes until the tomatoes begin to soften and blister.

  • 3

    Add the baby spinach to the skillet and toss until it just begins to wilt.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring gently and constantly with a spatula until the eggs are set and fluffy.

  • 5

    Season with a pinch of sea pepper or your favorite salt-free herb blend if desired.

  • 6

    Toast the whole grain bread until golden brown.

  • 7

    Plate the scramble alongside the toast and top with the fresh avocado slices.