Egg White Scramble with Spiced Chicken and Sautéed Spinach

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

Egg White Scramble with Spiced Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spiced Chicken and Sautéed Spinach

Pan-seared chicken breast seasoned with warm Berbere spices, scrambled with light egg whites and wilted spinach for a savory, aromatic start to your morning.

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NUTRITION

328kcal
Protein
35.7g
Fat
17.5g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces cooked Chicken Breast, diced

1/3 cup Egg Whites

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1/4 cup diced Red Onion

1 teaspoon Berbere Spice Blend

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and sauté for 2-3 minutes until softened and translucent.

  • 3

    Stir in the diced chicken breast and sprinkle with the Berbere spice blend, tossing to coat the meat evenly.

  • 4

    Add the fresh spinach to the pan and cook for 1 minute until just beginning to wilt.

  • 5

    Pour the egg whites over the chicken and vegetable mixture.

  • 6

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

  • 7

    Serve immediately while hot and fragrant.

Egg White Scramble with Spiced Chicken and Sautéed Spinach

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

Egg White Scramble with Spiced Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spiced Chicken and Sautéed Spinach

Pan-seared chicken breast seasoned with warm Berbere spices, scrambled with light egg whites and wilted spinach for a savory, aromatic start to your morning.

NUTRITION

328kcal
Protein
35.7g
Fat
17.5g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces cooked Chicken Breast, diced

1/3 cup Egg Whites

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1/4 cup diced Red Onion

1 teaspoon Berbere Spice Blend

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and sauté for 2-3 minutes until softened and translucent.

  • 3

    Stir in the diced chicken breast and sprinkle with the Berbere spice blend, tossing to coat the meat evenly.

  • 4

    Add the fresh spinach to the pan and cook for 1 minute until just beginning to wilt.

  • 5

    Pour the egg whites over the chicken and vegetable mixture.

  • 6

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

  • 7

    Serve immediately while hot and fragrant.