Egg White and Chicken Veggie Scramble with Sweet Potato Hash

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

Egg White and Chicken Veggie Scramble with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Sweet Potato Hash

Sautéed chicken and egg whites scrambled with bell peppers and spinach, served alongside a pan-seared sweet potato hash with a golden, caramelized finish.

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NUTRITION

380kcal
Protein
34.9g
Fat
9.5g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast, diced

1/2 cup Egg Whites

150 grams Sweet Potato, diced

50 grams Red Bell Pepper, chopped

30 grams Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

30 grams Red Onion, chopped

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PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 2

    Add the diced sweet potatoes and red onions to the skillet, cooking for 8-10 minutes until the potatoes are tender and browned.

  • 3

    Remove the sweet potato hash from the pan and set aside in a warm bowl.

  • 4

    Wipe the skillet and add the remaining half teaspoon of olive oil.

  • 5

    Add the chopped bell peppers and diced chicken to the pan, sautéing for 2 minutes until heated through.

  • 6

    Lower the heat to medium and pour in the egg whites, stirring gently until they are just set.

  • 7

    Fold in the fresh spinach and cook for 30 seconds until the leaves are slightly wilted.

  • 8

    Plate the scramble immediately alongside the warm sweet potato hash and season with a pinch of sea salt and black pepper.

Egg White and Chicken Veggie Scramble with Sweet Potato Hash

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

Egg White and Chicken Veggie Scramble with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Scramble with Sweet Potato Hash

Sautéed chicken and egg whites scrambled with bell peppers and spinach, served alongside a pan-seared sweet potato hash with a golden, caramelized finish.

NUTRITION

380kcal
Protein
34.9g
Fat
9.5g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast, diced

1/2 cup Egg Whites

150 grams Sweet Potato, diced

50 grams Red Bell Pepper, chopped

30 grams Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

30 grams Red Onion, chopped

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 2

    Add the diced sweet potatoes and red onions to the skillet, cooking for 8-10 minutes until the potatoes are tender and browned.

  • 3

    Remove the sweet potato hash from the pan and set aside in a warm bowl.

  • 4

    Wipe the skillet and add the remaining half teaspoon of olive oil.

  • 5

    Add the chopped bell peppers and diced chicken to the pan, sautéing for 2 minutes until heated through.

  • 6

    Lower the heat to medium and pour in the egg whites, stirring gently until they are just set.

  • 7

    Fold in the fresh spinach and cook for 30 seconds until the leaves are slightly wilted.

  • 8

    Plate the scramble immediately alongside the warm sweet potato hash and season with a pinch of sea salt and black pepper.