Egg White and Chicken Scramble with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Roasted Broccoli

Pan-scrambled egg whites and tender chicken breast served with oven-roasted broccoli and sweet potato cubes, finished with a pinch of smoky paprika.

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NUTRITION

275kcal
Protein
32.4g
Fat
7g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Cooked Chicken Breast, cubed

1/2 cup Liquid Egg Whites

1 cup Broccoli Florets

1/2 cup Sweet Potato, cubed

1 tsp Avocado Oil

1/4 tsp Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato and broccoli florets with half of the avocado oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until the sweet potatoes are tender and the broccoli is slightly charred.

  • 4

    Heat the remaining avocado oil in a non-stick skillet over medium heat and add the cooked chicken to warm through.

  • 5

    Pour the egg whites into the skillet and scramble gently with the chicken until the eggs are set and fluffy.

  • 6

    Plate the scramble alongside the roasted vegetables and finish with a dusting of smoky paprika.

Egg White and Chicken Scramble with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Roasted Broccoli

Pan-scrambled egg whites and tender chicken breast served with oven-roasted broccoli and sweet potato cubes, finished with a pinch of smoky paprika.

NUTRITION

275kcal
Protein
32.4g
Fat
7g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Cooked Chicken Breast, cubed

1/2 cup Liquid Egg Whites

1 cup Broccoli Florets

1/2 cup Sweet Potato, cubed

1 tsp Avocado Oil

1/4 tsp Smoked Paprika

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potato and broccoli florets with half of the avocado oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until the sweet potatoes are tender and the broccoli is slightly charred.

  • 4

    Heat the remaining avocado oil in a non-stick skillet over medium heat and add the cooked chicken to warm through.

  • 5

    Pour the egg whites into the skillet and scramble gently with the chicken until the eggs are set and fluffy.

  • 6

    Plate the scramble alongside the roasted vegetables and finish with a dusting of smoky paprika.