Name: Scrambled Eggs with Chicken Breast and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1.5 ounces Cooked Chicken Breast, diced; 1 cup Fresh Spinach; 1/4 cup Red Bell Pepper, diced; 1 teaspoon Avocado Oil; 1 slice Sprouted Grain Bread; 1/4 medium Avocado, sliced

Scrambled Eggs with Chicken Breast and Spinach

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Breast and Spinach

Pan-scrambled eggs with lean chicken breast and sautéed spinach, served with sprouted grain toast and slices of buttery avocado.

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NUTRITION

Protein

31.4g

Fat

21.3g

Carbs

21.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 ounces Cooked Chicken Breast, diced

1 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

1 teaspoon Avocado Oil

1 slice Sprouted Grain Bread

1/4 medium Avocado, sliced

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PREPARATION

1
Heat the avocado oil in a medium non-stick skillet over medium-low heat.
2
Add the diced chicken breast and red bell peppers to the pan, sautéing for 2-3 minutes until the peppers soften.
3
Toss in the fresh spinach and stir until the leaves are just wilted.
4
Whisk the eggs in a small bowl and pour them into the skillet over the chicken and vegetables.
5
Use a spatula to gently fold the eggs until they are softly set and no longer liquid.
6
Toast the sprouted grain bread and top with the sliced avocado.
7
Plate the scramble next to the avocado toast and season with a pinch of sea salt and black pepper.