Scrambled Egg Whites with Grilled Chicken and Spinach

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

Scrambled Egg Whites with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Grilled Chicken and Spinach

Fluffy egg whites scrambled with sautéed spinach and tender grilled chicken, served with sliced avocado for a rich and creamy finish.

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NUTRITION

442kcal
Protein
41g
Fat
26.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast, diced

3/4 cup Egg Whites

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1/2 medium Avocado, sliced

Pinch of Sea Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Stir in the diced grilled chicken breast to warm it through for about 1 minute.

  • 4

    Lower the heat slightly and add the remaining teaspoon of olive oil if needed, then pour in the egg whites.

  • 5

    Season the mixture with a pinch of sea salt and black pepper.

  • 6

    Gently fold and scramble the egg whites with a spatula until they are fully set and fluffy.

  • 7

    Transfer the scramble to a plate and serve immediately with the fresh avocado slices on the side.

Scrambled Egg Whites with Grilled Chicken and Spinach

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

Scrambled Egg Whites with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Grilled Chicken and Spinach

Fluffy egg whites scrambled with sautéed spinach and tender grilled chicken, served with sliced avocado for a rich and creamy finish.

NUTRITION

442kcal
Protein
41g
Fat
26.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast, diced

3/4 cup Egg Whites

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1/2 medium Avocado, sliced

Pinch of Sea Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 3

    Stir in the diced grilled chicken breast to warm it through for about 1 minute.

  • 4

    Lower the heat slightly and add the remaining teaspoon of olive oil if needed, then pour in the egg whites.

  • 5

    Season the mixture with a pinch of sea salt and black pepper.

  • 6

    Gently fold and scramble the egg whites with a spatula until they are fully set and fluffy.

  • 7

    Transfer the scramble to a plate and serve immediately with the fresh avocado slices on the side.