Egg White Scramble with Chicken Breast and Spinach

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

Egg White Scramble with Chicken Breast and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Breast and Spinach

Sautéed chicken breast and fresh spinach scrambled with light egg whites, served with sliced avocado for a creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

336kcal
Protein
33.8g
Fat
17.8g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/2 cup liquid Egg Whites

2 cups fresh Baby Spinach

1/2 cup Red Bell Pepper, chopped

2 teaspoons Olive Oil

1.5 ounces Avocado, sliced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the chopped red bell peppers and sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the diced cooked chicken breast and baby spinach, cooking just until the spinach is wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, seasoning with a pinch of salt and black pepper if desired.

  • 5

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

  • 6

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

Egg White Scramble with Chicken Breast and Spinach

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

Egg White Scramble with Chicken Breast and Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Chicken Breast and Spinach

Sautéed chicken breast and fresh spinach scrambled with light egg whites, served with sliced avocado for a creamy finish.

NUTRITION

336kcal
Protein
33.8g
Fat
17.8g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/2 cup liquid Egg Whites

2 cups fresh Baby Spinach

1/2 cup Red Bell Pepper, chopped

2 teaspoons Olive Oil

1.5 ounces Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the chopped red bell peppers and sauté for 2-3 minutes until they begin to soften.

  • 3

    Stir in the diced cooked chicken breast and baby spinach, cooking just until the spinach is wilted.

  • 4

    Lower the heat slightly and pour in the egg whites, seasoning with a pinch of salt and black pepper if desired.

  • 5

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

  • 6

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