YOUR SOLIN GENERATED RECIPE
Crispy Chicken Thigh and Egg White Scramble with Spinach and Rice
Pan-seared chicken thighs and fluffy egg whites scrambled with fresh spinach over a bed of steamed rice, finished with a sprinkle of toasted garlic.
INGREDIENTS
4 ounces Boneless Skinless Chicken Thigh
1 cup Liquid Egg Whites
3/4 cup Cooked White Rice
2 cups Fresh Spinach
1 teaspoon Olive Oil
PREPARATION
Dice the chicken thigh into small bite-sized pieces and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chicken to the pan and sear until the edges are golden and crispy, approximately 6 to 8 minutes.
Lower the heat to medium and add the fresh spinach to the skillet, stirring until just wilted.
Pour the egg whites into the skillet with the chicken and spinach.
Gently scramble the mixture until the egg whites are fully cooked and opaque.
Place the warm steamed rice in a bowl and top with the chicken and egg scramble.
Garnish with a pinch of garlic powder or fresh herbs if desired and serve immediately.