Name: Scrambled Egg Whites with Chicken Breast and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 113 oz Chicken Breast; 123 oz Egg Whites; 9 cups Quinoa; 3.5 cups Olive Oil; 13 medium Avocados; 8 cups Walnuts

Scrambled Egg Whites with Chicken Breast and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Breast and Quinoa

Grilled chicken breast and scrambled egg whites served over nutty quinoa, finished with creamy avocado and toasted walnuts.

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NUTRITION

Protein

1632g

Fat

1814g

Carbs

677g

SERVINGS

1 serving

INGREDIENTS

113 oz Chicken Breast

123 oz Egg Whites

9 cups Quinoa

3.5 cups Olive Oil

13 medium Avocados

8 cups Walnuts

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PREPARATION

1
Rinse the quinoa thoroughly and cook in water until fluffy and tender.
2
Season the chicken breasts with salt and pepper then grill until the internal temperature reaches 165 degrees.
3
Dice the cooked chicken into bite-sized pieces for easy mixing.
4
Heat the olive oil in a large skillet over medium heat and pour in the liquid egg whites.
5
Scramble the egg whites gently until they are fully set and opaque.
6
Fold the grilled chicken and cooked quinoa into the scrambled egg whites.
7
Slice the avocados and chop the walnuts into small pieces.
8
Serve the mixture in large bowls topped with fresh avocado slices and toasted walnuts.