YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Veggie Scramble with Roasted Potatoes
Pan-seared chicken and fluffy egg whites scrambled with spinach and peppers, served alongside golden, crispy roasted potatoes.
INGREDIENTS
2.5 oz Chicken Breast, diced
1/2 cup Liquid Egg Whites
150g Red Potatoes, cubed
1/2 cup Red Bell Pepper, chopped
1 cup Baby Spinach
2 tsp Avocado Oil
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven or air fryer to 400°F.
Toss the cubed red potatoes with one teaspoon of avocado oil and a pinch of sea salt.
Roast the potatoes for 15-20 minutes until they are golden and crispy on the outside.
While the potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Add the diced chicken breast to the skillet and cook until browned and cooked through.
Toss in the chopped bell peppers and sauté for 2-3 minutes until slightly softened.
Lower the heat to medium and pour in the egg whites, stirring constantly to scramble.
Fold in the baby spinach during the last minute of cooking until just wilted.
Season the scramble with black pepper and serve immediately alongside the hot roasted potatoes.