Egg and Chicken Veggie Scramble with Sautéed Spinach

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

Egg and Chicken Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Sautéed Spinach

Pan-seared chicken and fluffy eggs scrambled with vibrant bell peppers and onions, served over a bed of garlicky sautéed spinach and topped with creamy avocado.

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NUTRITION

326kcal
Protein
31.3g
Fat
17.4g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/4 cup Egg Whites

1.8 ounces Chicken Breast

1 cup Spinach

1/4 cup Red Bell Pepper

1/4 cup Yellow Onion

40 grams Avocado

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped onions and bell peppers to the skillet and sauté until the vegetables are softened.

  • 3

    Stir in the diced cooked chicken breast to warm it through with the vegetables.

  • 4

    Whisk the whole egg and egg whites together in a small bowl, then pour into the skillet, scrambling gently until just set.

  • 5

    In a separate pan, sauté the fresh spinach with the remaining olive oil and a pinch of salt until wilted.

  • 6

    Place the sautéed spinach on a plate, top with the egg and chicken scramble, and garnish with sliced avocado.

Egg and Chicken Veggie Scramble with Sautéed Spinach

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

Egg and Chicken Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Veggie Scramble with Sautéed Spinach

Pan-seared chicken and fluffy eggs scrambled with vibrant bell peppers and onions, served over a bed of garlicky sautéed spinach and topped with creamy avocado.

NUTRITION

326kcal
Protein
31.3g
Fat
17.4g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/4 cup Egg Whites

1.8 ounces Chicken Breast

1 cup Spinach

1/4 cup Red Bell Pepper

1/4 cup Yellow Onion

40 grams Avocado

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped onions and bell peppers to the skillet and sauté until the vegetables are softened.

  • 3

    Stir in the diced cooked chicken breast to warm it through with the vegetables.

  • 4

    Whisk the whole egg and egg whites together in a small bowl, then pour into the skillet, scrambling gently until just set.

  • 5

    In a separate pan, sauté the fresh spinach with the remaining olive oil and a pinch of salt until wilted.

  • 6

    Place the sautéed spinach on a plate, top with the egg and chicken scramble, and garnish with sliced avocado.