YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Grilled Chicken and Roasted Sweet Potato
A protein-packed scramble of fluffy egg whites, tender grilled chicken, and wilted spinach, paired with cubes of roasted sweet potato and creamy avocado.
INGREDIENTS
0.6 cup Liquid Egg Whites
1.5 ounces Grilled Chicken Breast, sliced
120 grams Sweet Potato, cubed
2 cups Fresh Spinach
40 grams Fresh Avocado, sliced
1 teaspoon Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender and caramelized.
While the potatoes roast, heat a non-stick skillet over medium heat with the remaining avocado oil.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Lower the heat slightly and pour in the egg whites, adding the sliced grilled chicken to the pan.
Gently fold the mixture with a spatula until the egg whites are opaque and fully set.
Serve the scramble immediately alongside the roasted sweet potatoes and top with the fresh avocado slices.