Egg White Veggie Scramble with Grilled Chicken

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

Egg White Veggie Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken

Fluffy egg whites scrambled with sautéed peppers and spinach, topped with lean grilled chicken and creamy sliced avocado.

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NUTRITION

291kcal
Protein
29.1g
Fat
13.8g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1.5 ounces Grilled Chicken Breast, diced

1 cup Fresh Spinach

1/2 cup Red Bell Pepper, chopped

2 tablespoons Yellow Onion, minced

1 teaspoon Extra Virgin Olive Oil

50 grams Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the minced onion and chopped red bell pepper to the pan, sautéing for 3-4 minutes until the vegetables begin to soften.

  • 3

    Stir in the fresh spinach and cook just until wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula to scramble them with the vegetables.

  • 5

    Once the egg whites are nearly set, fold in the diced grilled chicken breast to warm it through.

  • 6

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

Egg White Veggie Scramble with Grilled Chicken

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

Egg White Veggie Scramble with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Grilled Chicken

Fluffy egg whites scrambled with sautéed peppers and spinach, topped with lean grilled chicken and creamy sliced avocado.

NUTRITION

291kcal
Protein
29.1g
Fat
13.8g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites

1.5 ounces Grilled Chicken Breast, diced

1 cup Fresh Spinach

1/2 cup Red Bell Pepper, chopped

2 tablespoons Yellow Onion, minced

1 teaspoon Extra Virgin Olive Oil

50 grams Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the minced onion and chopped red bell pepper to the pan, sautéing for 3-4 minutes until the vegetables begin to soften.

  • 3

    Stir in the fresh spinach and cook just until wilted.

  • 4

    Pour the egg whites into the skillet and stir gently with a spatula to scramble them with the vegetables.

  • 5

    Once the egg whites are nearly set, fold in the diced grilled chicken breast to warm it through.

  • 6

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