Scrambled Egg White and Chicken Veggie Skillet

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

Scrambled Egg White and Chicken Veggie Skillet

YOUR SOLIN GENERATED RECIPE

Scrambled Egg White and Chicken Veggie Skillet

A protein-packed skillet of lean chicken and fluffy egg whites sautéed with sweet potatoes and colorful peppers, finished with creamy avocado.

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NUTRITION

408kcal
Protein
35.7g
Fat
13.4g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/2 cup Egg Whites

3/4 cup Sweet Potato, diced

1/2 cup Bell Pepper, chopped

1/4 cup Red Onion, diced

1 cup Baby Spinach

1 teaspoon Avocado Oil

1.4 ounces Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the diced sweet potatoes to the skillet and cook until tender and slightly browned, about 8-10 minutes.

  • 3

    Stir in the chopped bell peppers and red onions, sautéing for another 3-4 minutes until softened.

  • 4

    Add the diced cooked chicken breast to the pan to warm through.

  • 5

    Pour the egg whites over the vegetable and chicken mixture.

  • 6

    Gently scramble the mixture with a spatula until the egg whites are fully cooked and opaque.

  • 7

    Fold in the baby spinach and cook just until wilted.

  • 8

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

Scrambled Egg White and Chicken Veggie Skillet

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

Scrambled Egg White and Chicken Veggie Skillet

YOUR SOLIN GENERATED RECIPE

Scrambled Egg White and Chicken Veggie Skillet

A protein-packed skillet of lean chicken and fluffy egg whites sautéed with sweet potatoes and colorful peppers, finished with creamy avocado.

NUTRITION

408kcal
Protein
35.7g
Fat
13.4g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

1/2 cup Egg Whites

3/4 cup Sweet Potato, diced

1/2 cup Bell Pepper, chopped

1/4 cup Red Onion, diced

1 cup Baby Spinach

1 teaspoon Avocado Oil

1.4 ounces Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the diced sweet potatoes to the skillet and cook until tender and slightly browned, about 8-10 minutes.

  • 3

    Stir in the chopped bell peppers and red onions, sautéing for another 3-4 minutes until softened.

  • 4

    Add the diced cooked chicken breast to the pan to warm through.

  • 5

    Pour the egg whites over the vegetable and chicken mixture.

  • 6

    Gently scramble the mixture with a spatula until the egg whites are fully cooked and opaque.

  • 7

    Fold in the baby spinach and cook just until wilted.

  • 8

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