Egg and Chicken Thigh Scramble with Sautéed Bok Choy

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

Egg and Chicken Thigh Scramble with Sautéed Bok Choy

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Thigh Scramble with Sautéed Bok Choy

Sautéed chicken thighs and fluffy eggs scrambled with bok choy and ginger, finished with a splash of savory coconut aminos.

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NUTRITION

339kcal
Protein
35.7g
Fat
18.5g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Boneless Skinless Chicken Thigh, diced

2 Large Eggs

1 cup Bok Choy, chopped

1 tsp Avocado Oil

1 tsp Coconut Aminos

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PREPARATION

  • 1

    Dice the chicken thigh into bite-sized pieces and season lightly with salt and pepper.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and cook until browned and cooked through, approximately 5 to 7 minutes.

  • 4

    Add the chopped bok choy to the pan and sauté for 2 minutes until the leaves are wilted and the stems are tender-crisp.

  • 5

    Whisk the eggs in a small bowl and pour them into the skillet over the chicken and vegetables.

  • 6

    Gently scramble the mixture until the eggs are just set and fluffy.

  • 7

    Drizzle with coconut aminos and serve immediately while hot.

Egg and Chicken Thigh Scramble with Sautéed Bok Choy

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

Egg and Chicken Thigh Scramble with Sautéed Bok Choy

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Thigh Scramble with Sautéed Bok Choy

Sautéed chicken thighs and fluffy eggs scrambled with bok choy and ginger, finished with a splash of savory coconut aminos.

NUTRITION

339kcal
Protein
35.7g
Fat
18.5g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Boneless Skinless Chicken Thigh, diced

2 Large Eggs

1 cup Bok Choy, chopped

1 tsp Avocado Oil

1 tsp Coconut Aminos

PREPARATION

  • 1

    Dice the chicken thigh into bite-sized pieces and season lightly with salt and pepper.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and cook until browned and cooked through, approximately 5 to 7 minutes.

  • 4

    Add the chopped bok choy to the pan and sauté for 2 minutes until the leaves are wilted and the stems are tender-crisp.

  • 5

    Whisk the eggs in a small bowl and pour them into the skillet over the chicken and vegetables.

  • 6

    Gently scramble the mixture until the eggs are just set and fluffy.

  • 7

    Drizzle with coconut aminos and serve immediately while hot.