Scrambled Egg Whites with Sautéed Chicken and Spinach

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

Scrambled Egg Whites with Sautéed Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Chicken and Spinach

Pan-seared chicken and egg whites scrambled with spinach and peppers, served with roasted sweet potato and topped with creamy avocado.

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NUTRITION

433kcal
Protein
35.4g
Fat
20.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Chicken Breast, cubed

0.5 cup Egg Whites

2 cups Fresh Spinach

0.5 cup Red Bell Pepper, diced

1 tablespoon Extra Virgin Olive Oil

2.8 ounces Roasted Sweet Potato

1 ounce Fresh Avocado

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PREPARATION

  • 1

    Cut the raw chicken breast into small, even cubes.

  • 2

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

  • 3

    Add the chicken cubes and sauté until browned and cooked through.

  • 4

    Toss in the diced bell peppers and cook for another two minutes until tender-crisp.

  • 5

    Add the spinach to the pan and stir until just wilted.

  • 6

    Lower the heat to medium and pour in the egg whites, scrambling gently until set.

  • 7

    Serve immediately with the warmed roasted sweet potato and fresh avocado slices.

Scrambled Egg Whites with Sautéed Chicken and Spinach

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

Scrambled Egg Whites with Sautéed Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Sautéed Chicken and Spinach

Pan-seared chicken and egg whites scrambled with spinach and peppers, served with roasted sweet potato and topped with creamy avocado.

NUTRITION

433kcal
Protein
35.4g
Fat
20.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Chicken Breast, cubed

0.5 cup Egg Whites

2 cups Fresh Spinach

0.5 cup Red Bell Pepper, diced

1 tablespoon Extra Virgin Olive Oil

2.8 ounces Roasted Sweet Potato

1 ounce Fresh Avocado

PREPARATION

  • 1

    Cut the raw chicken breast into small, even cubes.

  • 2

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

  • 3

    Add the chicken cubes and sauté until browned and cooked through.

  • 4

    Toss in the diced bell peppers and cook for another two minutes until tender-crisp.

  • 5

    Add the spinach to the pan and stir until just wilted.

  • 6

    Lower the heat to medium and pour in the egg whites, scrambling gently until set.

  • 7

    Serve immediately with the warmed roasted sweet potato and fresh avocado slices.