Scrambled Egg Whites with Sautéed Chicken and Spinach

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

Scrambled Egg Whites with Sautéed Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Chicken and Spinach

Pan-scrambled egg whites folded with tender chicken and wilted baby spinach, served alongside buttery avocado slices for a rich and satisfying finish.

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NUTRITION

409kcal
Protein
34.3g
Fat
26.1g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast, diced

0.5 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

0.5 medium Avocado, sliced

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced chicken breast and sauté until golden brown and heated through.

  • 3

    Add the baby spinach to the pan and cook until just wilted, then remove everything from the skillet and set aside.

  • 4

    Wipe the skillet clean and add the remaining teaspoon of olive oil.

  • 5

    Pour in the egg whites and scramble gently until they are fluffy and fully set.

  • 6

    Fold the chicken and spinach back into the eggs and season with a pinch of sea salt and black pepper.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices.

Scrambled Egg Whites with Sautéed Chicken and Spinach

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

Scrambled Egg Whites with Sautéed Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Chicken and Spinach

Pan-scrambled egg whites folded with tender chicken and wilted baby spinach, served alongside buttery avocado slices for a rich and satisfying finish.

NUTRITION

409kcal
Protein
34.3g
Fat
26.1g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked Chicken Breast, diced

0.5 cup Liquid Egg Whites

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

0.5 medium Avocado, sliced

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced chicken breast and sauté until golden brown and heated through.

  • 3

    Add the baby spinach to the pan and cook until just wilted, then remove everything from the skillet and set aside.

  • 4

    Wipe the skillet clean and add the remaining teaspoon of olive oil.

  • 5

    Pour in the egg whites and scramble gently until they are fluffy and fully set.

  • 6

    Fold the chicken and spinach back into the eggs and season with a pinch of sea salt and black pepper.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices.