Egg and Chicken Veggie Scramble with Brown Rice

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

Egg and Chicken Veggie Scramble with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Brown Rice

A protein-packed scramble of chicken breast, eggs, and colorful peppers served over nutty brown rice, finished with a sprinkle of fresh, zesty cilantro.

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NUTRITION

397kcal
Protein
38.4g
Fat
12.9g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces cooked Chicken Breast, diced

1 Large Egg

1/4 cup Egg Whites

1/2 cup cooked Brown Rice

1/2 cup chopped Bell Peppers

2 tablespoons diced Red Onion

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced chicken, bell peppers, and onions to the pan, sautéing for 3-4 minutes until the vegetables are tender.

  • 3

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 4

    Pour the egg mixture into the skillet with the chicken and vegetables, stirring frequently until the eggs are fully cooked and fluffy.

  • 5

    Place the warm cooked brown rice into a serving bowl.

  • 6

    Top the rice with the chicken and egg scramble and garnish with a pinch of salt, pepper, and fresh cilantro if desired.

Egg and Chicken Veggie Scramble with Brown Rice

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

Egg and Chicken Veggie Scramble with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Brown Rice

A protein-packed scramble of chicken breast, eggs, and colorful peppers served over nutty brown rice, finished with a sprinkle of fresh, zesty cilantro.

NUTRITION

397kcal
Protein
38.4g
Fat
12.9g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces cooked Chicken Breast, diced

1 Large Egg

1/4 cup Egg Whites

1/2 cup cooked Brown Rice

1/2 cup chopped Bell Peppers

2 tablespoons diced Red Onion

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced chicken, bell peppers, and onions to the pan, sautéing for 3-4 minutes until the vegetables are tender.

  • 3

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 4

    Pour the egg mixture into the skillet with the chicken and vegetables, stirring frequently until the eggs are fully cooked and fluffy.

  • 5

    Place the warm cooked brown rice into a serving bowl.

  • 6

    Top the rice with the chicken and egg scramble and garnish with a pinch of salt, pepper, and fresh cilantro if desired.