YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Grilled Chicken
Fluffy egg whites scrambled with peppers and spinach, served alongside grilled chicken and a zesty arugula salad topped with rich, buttery avocado.
INGREDIENTS
3 ounces Grilled Chicken Breast
0.75 cup Liquid Egg Whites
1 cup Fresh Spinach
0.5 cup chopped Red Bell Pepper
0.5 medium Avocado
1.5 teaspoons Extra Virgin Olive Oil
1 cup Arugula
1 tablespoon Lemon Juice
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Sauté the chopped red bell peppers for three to four minutes until they begin to soften.
Add the fresh spinach to the skillet and toss until the leaves are just wilted.
Pour the liquid egg whites into the pan and scramble gently with the vegetables until fully set and fluffy.
While the eggs are cooking, slice the pre-grilled chicken breast into strips and warm them through if necessary.
In a separate small bowl, toss the arugula with the remaining half teaspoon of olive oil and the lemon juice.
Transfer the egg scramble and chicken to a plate and serve with the arugula salad topped with sliced buttery avocado.