YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Chicken, Broccoli, and Roasted Potatoes
Pan-scrambled egg whites with lean chicken and tender broccoli, served alongside golden roasted potatoes for a savory and satisfying crunch.
INGREDIENTS
2 oz Chicken Breast, diced
1/3 cup Egg Whites
150g White Potatoes, cubed
1 cup Broccoli florets
1/4 cup Yellow Onion, diced
2 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed potatoes with 1 teaspoon of olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden and crispy.
While potatoes roast, heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced chicken and onions to the skillet, sautéing until the chicken is cooked through and onions are translucent.
Add the broccoli florets to the pan with a tablespoon of water, cover with a lid, and steam for 2 minutes until bright green.
Remove the lid and pour the egg whites over the chicken and broccoli mixture.
Scramble gently with a spatula until the egg whites are fully set and opaque.
Plate the scramble alongside the roasted potatoes and serve immediately.