Egg White Scramble with Spinach and Grilled Chicken Breast

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

Egg White Scramble with Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Chicken Breast

Pan-scrambled egg whites folded with tender baby spinach and sliced grilled chicken breast, seasoned with a touch of garlic for a savory and toasted finish.

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NUTRITION

239kcal
Protein
38.4g
Fat
7.3g
Carbs
3.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Liquid Egg Whites

2.3 ounces Grilled Chicken Breast, sliced

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

Pinch of Garlic Powder

Sea Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until it begins to wilt.

  • 3

    Stir in the sliced grilled chicken breast and cook for another minute to ensure the chicken is heated through.

  • 4

    Lower the heat to medium and pour in the liquid egg whites.

  • 5

    Season with a pinch of garlic powder, sea salt, and black pepper.

  • 6

    Gently stir the mixture with a spatula, scrambling the egg whites until they are fully set and fluffy.

  • 7

    Remove from heat immediately and serve while hot.

Egg White Scramble with Spinach and Grilled Chicken Breast

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

Egg White Scramble with Spinach and Grilled Chicken Breast

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Grilled Chicken Breast

Pan-scrambled egg whites folded with tender baby spinach and sliced grilled chicken breast, seasoned with a touch of garlic for a savory and toasted finish.

NUTRITION

239kcal
Protein
38.4g
Fat
7.3g
Carbs
3.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Liquid Egg Whites

2.3 ounces Grilled Chicken Breast, sliced

2 cups Fresh Baby Spinach

1 teaspoon Avocado Oil

Pinch of Garlic Powder

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the avocado oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the fresh baby spinach to the pan and sauté for 1-2 minutes until it begins to wilt.

  • 3

    Stir in the sliced grilled chicken breast and cook for another minute to ensure the chicken is heated through.

  • 4

    Lower the heat to medium and pour in the liquid egg whites.

  • 5

    Season with a pinch of garlic powder, sea salt, and black pepper.

  • 6

    Gently stir the mixture with a spatula, scrambling the egg whites until they are fully set and fluffy.

  • 7

    Remove from heat immediately and serve while hot.