YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Scramble with Sautéed Peppers and Onions
A protein-packed skillet scramble with tender chicken, egg whites, and colorful peppers served over warm brown rice with sweet charred corn.
INGREDIENTS
2 ounces cooked Chicken Breast, diced
0.4 cup liquid Egg Whites
0.75 cup cooked Brown Rice
0.5 cup chopped Bell Peppers
0.25 cup chopped Yellow Onion
0.25 cup Sweet Corn
1 teaspoon Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the diced onions, bell peppers, and corn to the skillet, sautéing until the vegetables are tender and the corn is slightly charred.
Stir in the pre-cooked diced chicken breast to warm it through with the vegetables.
Lower the heat to medium and pour in the liquid egg whites, stirring constantly until they are fully cooked and fluffy.
Season the mixture with a pinch of sea salt and black pepper if desired.
Place the warm cooked brown rice in a bowl and top it with the chicken and egg scramble for a complete, high-volume breakfast.