Egg White and Chicken Veggie Scramble with Fresh Berries

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 Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Fresh Berries

Sautéed chicken breast and tofu scrambled with egg whites and crisp bell peppers, served with a bowl of sweet, juicy berries.

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NUTRITION

360kcal
Protein
31g
Fat
19g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/4 cup Egg Whites

2 ounces Firm Tofu, cubed

1/2 cup Red Bell Pepper, chopped

1 cup fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 cup fresh Strawberries

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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 cubed tofu to the pan, sautéing for 3-4 minutes until the tofu is slightly golden.

  • 3

    Stir in the chopped bell peppers and cook for another 2 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet and toss until the leaves are just wilted.

  • 5

    Lower the heat slightly and pour in the egg whites, stirring gently and constantly until the eggs are fully set and scrambled with the meat and vegetables.

  • 6

    Season the scramble with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Transfer the scramble to a plate and serve immediately with a side of fresh strawberries.

Egg White and Chicken Veggie Scramble with Fresh Berries

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 Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Fresh Berries

Sautéed chicken breast and tofu scrambled with egg whites and crisp bell peppers, served with a bowl of sweet, juicy berries.

NUTRITION

360kcal
Protein
31g
Fat
19g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/4 cup Egg Whites

2 ounces Firm Tofu, cubed

1/2 cup Red Bell Pepper, chopped

1 cup fresh Spinach

1 tablespoon Extra Virgin Olive Oil

1 cup fresh Strawberries

PREPARATION

  • 1

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

  • 2

    Add the diced chicken breast and cubed tofu to the pan, sautéing for 3-4 minutes until the tofu is slightly golden.

  • 3

    Stir in the chopped bell peppers and cook for another 2 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet and toss until the leaves are just wilted.

  • 5

    Lower the heat slightly and pour in the egg whites, stirring gently and constantly until the eggs are fully set and scrambled with the meat and vegetables.

  • 6

    Season the scramble with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Transfer the scramble to a plate and serve immediately with a side of fresh strawberries.