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

Sautéed lean ground chicken and fresh vegetables scrambled with fluffy egg whites and topped with creamy avocado slices.

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NUTRITION

279kcal
Protein
26.1g
Fat
17.4g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Lean Ground Chicken

2 large Egg Whites

1 cup fresh Baby Spinach

1/2 cup halved Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Add the ground chicken to the pan and cook until browned and fully cooked through, breaking it into small crumbles as it cooks.

  • 3

    Stir in the halved cherry tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

  • 4

    Pour the egg whites into the skillet over the chicken and vegetables.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are set and fluffy.

  • 6

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

  • 7

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

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

Sautéed lean ground chicken and fresh vegetables scrambled with fluffy egg whites and topped with creamy avocado slices.

NUTRITION

279kcal
Protein
26.1g
Fat
17.4g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Lean Ground Chicken

2 large Egg Whites

1 cup fresh Baby Spinach

1/2 cup halved Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

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

  • 2

    Add the ground chicken to the pan and cook until browned and fully cooked through, breaking it into small crumbles as it cooks.

  • 3

    Stir in the halved cherry tomatoes and baby spinach, sautéing for 1-2 minutes until the spinach is just wilted.

  • 4

    Pour the egg whites into the skillet over the chicken and vegetables.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are set and fluffy.

  • 6

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

  • 7

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