Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

Sautéed chicken breast and fresh spinach folded into fluffy egg whites, served alongside cubes of tender caramelized sweet potato.

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NUTRITION

399kcal
Protein
35.5g
Fat
12.8g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

2 oz cooked chicken breast, diced

1/2 cup liquid egg whites

150g sweet potato, cubed

2 cups fresh spinach

1 tsp extra virgin olive oil

1/4 medium avocado, sliced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, turning once, until they are tender and caramelized on the edges.

  • 4

    While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 5

    Add the diced chicken and fresh spinach to the skillet, sautéing for 2-3 minutes until the spinach is fully wilted.

  • 6

    Pour the egg whites into the skillet and season with a pinch of black pepper and garlic powder.

  • 7

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

  • 8

    Plate the chicken and spinach scramble alongside the roasted sweet potatoes and garnish with fresh avocado slices.

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potatoes

Sautéed chicken breast and fresh spinach folded into fluffy egg whites, served alongside cubes of tender caramelized sweet potato.

NUTRITION

399kcal
Protein
35.5g
Fat
12.8g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

2 oz cooked chicken breast, diced

1/2 cup liquid egg whites

150g sweet potato, cubed

2 cups fresh spinach

1 tsp extra virgin olive oil

1/4 medium avocado, sliced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, turning once, until they are tender and caramelized on the edges.

  • 4

    While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 5

    Add the diced chicken and fresh spinach to the skillet, sautéing for 2-3 minutes until the spinach is fully wilted.

  • 6

    Pour the egg whites into the skillet and season with a pinch of black pepper and garlic powder.

  • 7

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

  • 8

    Plate the chicken and spinach scramble alongside the roasted sweet potatoes and garnish with fresh avocado slices.