Name: Scrambled Egg White and Chicken Stir Fry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.6 oz Cooked Chicken Breast, diced; 1/4 cup Liquid Egg Whites; 1/3 cup Cooked Brown Rice; 1 cup Cauliflower Rice; 1 cup Chopped Bok Choy; 1/2 cup Diced Red Bell Pepper; 2 tsp Avocado Oil; 1 tbsp Coconut Aminos; 1/2 tsp Toasted Sesame Oil

Scrambled Egg White and Chicken Stir Fry Bowl

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

YOUR SOLIN GENERATED RECIPE

Scrambled Egg White and Chicken Stir Fry Bowl

Sautéed chicken and fluffy egg whites tossed with crisp bok choy and brown rice, finished with a drizzle of toasted sesame oil.

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NUTRITION

Protein

34.9g

Fat

15.1g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

2.6 oz Cooked Chicken Breast, diced

1/4 cup Liquid Egg Whites

1/3 cup Cooked Brown Rice

1 cup Cauliflower Rice

1 cup Chopped Bok Choy

1/2 cup Diced Red Bell Pepper

2 tsp Avocado Oil

1 tbsp Coconut Aminos

1/2 tsp Toasted Sesame Oil

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PREPARATION

1
Heat avocado oil in a large non-stick skillet or wok over medium-high heat.
2
Add the diced red bell pepper and bok choy stems, sautéing for 2-3 minutes until slightly softened.
3
Stir in the cauliflower rice, cooked brown rice, and bok choy leaves, cooking for another 2 minutes.
4
Push the vegetable and rice mixture to one side of the pan and pour the egg whites into the empty space.
5
Gently scramble the egg whites until fully set, then incorporate them into the rest of the mixture.
6
Add the diced chicken breast and coconut aminos, tossing everything together until heated through.
7
Remove from heat and drizzle with toasted sesame oil before serving.