Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Pan-scrambled egg whites and diced chicken breast tossed with vibrant bell peppers and fresh spinach, served with a side of juicy blueberries.

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NUTRITION

294kcal
Protein
33.9g
Fat
7.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Liquid Egg Whites

1.5 ounces Cooked Chicken Breast, diced

0.5 cup Red Bell Pepper, chopped

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

0.75 cup Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Add the chopped red bell peppers and diced chicken breast to the pan, sautéing for 3-4 minutes until the peppers are tender.

  • 3

    Add the fresh spinach to the skillet and stir until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the liquid egg whites.

  • 5

    Gently stir the mixture with a spatula, scrambling the eggs until they are fully set and opaque.

  • 6

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

  • 7

    Transfer the scramble to a plate and serve immediately with the fresh blueberries on the side.

Egg White and Chicken Veggie Scramble

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

Egg White and Chicken Veggie Scramble

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble

Pan-scrambled egg whites and diced chicken breast tossed with vibrant bell peppers and fresh spinach, served with a side of juicy blueberries.

NUTRITION

294kcal
Protein
33.9g
Fat
7.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

0.7 cup Liquid Egg Whites

1.5 ounces Cooked Chicken Breast, diced

0.5 cup Red Bell Pepper, chopped

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

0.75 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the chopped red bell peppers and diced chicken breast to the pan, sautéing for 3-4 minutes until the peppers are tender.

  • 3

    Add the fresh spinach to the skillet and stir until the leaves are just wilted.

  • 4

    Lower the heat slightly and pour in the liquid egg whites.

  • 5

    Gently stir the mixture with a spatula, scrambling the eggs until they are fully set and opaque.

  • 6

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

  • 7

    Transfer the scramble to a plate and serve immediately with the fresh blueberries on the side.