Egg White and Chicken Scramble with Roasted Broccoli and Sweet Potato

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

Egg White and Chicken Scramble with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Roasted Broccoli and Sweet Potato

Pan-scrambled egg whites and tender chicken breast served alongside oven-roasted broccoli and sweet potatoes, finished with a dash of toasted red pepper flakes.

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NUTRITION

322kcal
Protein
38.6g
Fat
8.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

2.5 ounces Cooked Chicken Breast, diced

1/2 cup Sweet Potato, cubed

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato and broccoli florets with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer and roast for 20 minutes until the edges are golden and caramelized.

  • 4

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

  • 5

    Add the diced chicken breast to the pan to warm through, then pour in the egg whites.

  • 6

    Gently scramble the egg whites with the chicken until they are fully set and opaque.

  • 7

    Plate the scramble alongside the roasted vegetables and season with cracked black pepper or red pepper flakes.

Egg White and Chicken Scramble with Roasted Broccoli and Sweet Potato

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

Egg White and Chicken Scramble with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Roasted Broccoli and Sweet Potato

Pan-scrambled egg whites and tender chicken breast served alongside oven-roasted broccoli and sweet potatoes, finished with a dash of toasted red pepper flakes.

NUTRITION

322kcal
Protein
38.6g
Fat
8.1g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

2.5 ounces Cooked Chicken Breast, diced

1/2 cup Sweet Potato, cubed

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potato and broccoli florets with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer and roast for 20 minutes until the edges are golden and caramelized.

  • 4

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

  • 5

    Add the diced chicken breast to the pan to warm through, then pour in the egg whites.

  • 6

    Gently scramble the egg whites with the chicken until they are fully set and opaque.

  • 7

    Plate the scramble alongside the roasted vegetables and season with cracked black pepper or red pepper flakes.