Crispy Chickpea and Spinach Scramble with Grilled Chicken

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

Crispy Chickpea and Spinach Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Spinach Scramble with Grilled Chicken

Sautéed egg whites scrambled with chicken and earthy spinach, served with chickpeas pan-fried until they reach a perfect golden crunch.

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NUTRITION

414kcal
Protein
34.2g
Fat
18.9g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Grilled Chicken Breast, diced

1/3 cup Liquid Egg Whites

1/2 cup Canned Chickpeas, rinsed and dried

2 cups Fresh Spinach

2 teaspoons Avocado Oil

1/4 medium Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the dried chickpeas to the skillet and sauté for 5-7 minutes, shaking the pan occasionally, until the skins are golden and slightly crisp.

  • 3

    Stir in the diced grilled chicken and fresh spinach, cooking just until the spinach begins to wilt.

  • 4

    Reduce the heat to medium and pour in the liquid egg whites.

  • 5

    Gently fold the mixture with a spatula until the egg whites are fully cooked and opaque.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

Crispy Chickpea and Spinach Scramble with Grilled Chicken

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

Crispy Chickpea and Spinach Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Spinach Scramble with Grilled Chicken

Sautéed egg whites scrambled with chicken and earthy spinach, served with chickpeas pan-fried until they reach a perfect golden crunch.

NUTRITION

414kcal
Protein
34.2g
Fat
18.9g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Grilled Chicken Breast, diced

1/3 cup Liquid Egg Whites

1/2 cup Canned Chickpeas, rinsed and dried

2 cups Fresh Spinach

2 teaspoons Avocado Oil

1/4 medium Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the dried chickpeas to the skillet and sauté for 5-7 minutes, shaking the pan occasionally, until the skins are golden and slightly crisp.

  • 3

    Stir in the diced grilled chicken and fresh spinach, cooking just until the spinach begins to wilt.

  • 4

    Reduce the heat to medium and pour in the liquid egg whites.

  • 5

    Gently fold the mixture with a spatula until the egg whites are fully cooked and opaque.

  • 6

    Season with a pinch of sea salt and black pepper if desired.

  • 7

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.