Egg White and Chicken Scramble with Toast

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

Egg White and Chicken Scramble with Toast

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Toast

A protein-packed scramble of lean ground chicken and egg whites with sautéed spinach, served with sprouted grain toast and creamy avocado.

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NUTRITION

493kcal
Protein
47.0g
Fat
19.7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Ground Chicken

1/2 cup Egg Whites

2 slices Sprouted Grain Bread

1.4 oz Avocado

1 cup Fresh Spinach

1/4 cup Diced Bell Peppers

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the ground chicken to the pan and cook until browned and fully cooked through, breaking it into small crumbles as it cooks.

  • 3

    Toss in the diced bell peppers and spinach, sautéing for 2-3 minutes until the vegetables are tender and the spinach has wilted.

  • 4

    Lower the heat to medium and pour in the egg whites, stirring constantly with a spatula until the eggs are set and fluffy.

  • 5

    While the scramble finishes, toast the sprouted grain bread slices until golden and crisp.

  • 6

    Slice or mash the avocado and spread it evenly over the toast.

  • 7

    Plate the chicken and egg scramble alongside the avocado toast and season with a pinch of sea salt or black pepper if desired.

Egg White and Chicken Scramble with Toast

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

Egg White and Chicken Scramble with Toast

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Toast

A protein-packed scramble of lean ground chicken and egg whites with sautéed spinach, served with sprouted grain toast and creamy avocado.

NUTRITION

493kcal
Protein
47.0g
Fat
19.7g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Ground Chicken

1/2 cup Egg Whites

2 slices Sprouted Grain Bread

1.4 oz Avocado

1 cup Fresh Spinach

1/4 cup Diced Bell Peppers

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the ground chicken to the pan and cook until browned and fully cooked through, breaking it into small crumbles as it cooks.

  • 3

    Toss in the diced bell peppers and spinach, sautéing for 2-3 minutes until the vegetables are tender and the spinach has wilted.

  • 4

    Lower the heat to medium and pour in the egg whites, stirring constantly with a spatula until the eggs are set and fluffy.

  • 5

    While the scramble finishes, toast the sprouted grain bread slices until golden and crisp.

  • 6

    Slice or mash the avocado and spread it evenly over the toast.

  • 7

    Plate the chicken and egg scramble alongside the avocado toast and season with a pinch of sea salt or black pepper if desired.