Chicken and Spinach Egg White Scramble with Roasted Sweet Potato

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potato

Fluffy egg whites scrambled with diced chicken and fresh spinach, served alongside golden roasted sweet potato cubes for a satisfyingly caramelized finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

392kcal
Protein
35.3g
Fat
12g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces cooked Chicken Breast, diced

1/3 cup liquid Egg Whites

1 cup Sweet Potato, cubed

2 teaspoons Avocado Oil

1 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Roast the potatoes for 20-25 minutes until they are tender and slightly browned.

  • 4

    Heat the remaining teaspoon of oil in a non-stick skillet over medium heat.

  • 5

    Add the diced chicken and bell peppers to the skillet, sautéing for 3-4 minutes until the peppers soften.

  • 6

    Stir in the fresh spinach and cook until just wilted.

  • 7

    Pour the egg whites into the skillet and scramble gently with the chicken and veggies until fully set.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and season with black pepper.

Chicken and Spinach Egg White Scramble with Roasted Sweet Potato

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

Chicken and Spinach Egg White Scramble with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Egg White Scramble with Roasted Sweet Potato

Fluffy egg whites scrambled with diced chicken and fresh spinach, served alongside golden roasted sweet potato cubes for a satisfyingly caramelized finish.

NUTRITION

392kcal
Protein
35.3g
Fat
12g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces cooked Chicken Breast, diced

1/3 cup liquid Egg Whites

1 cup Sweet Potato, cubed

2 teaspoons Avocado Oil

1 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Roast the potatoes for 20-25 minutes until they are tender and slightly browned.

  • 4

    Heat the remaining teaspoon of oil in a non-stick skillet over medium heat.

  • 5

    Add the diced chicken and bell peppers to the skillet, sautéing for 3-4 minutes until the peppers soften.

  • 6

    Stir in the fresh spinach and cook until just wilted.

  • 7

    Pour the egg whites into the skillet and scramble gently with the chicken and veggies until fully set.

  • 8

    Plate the scramble alongside the roasted sweet potatoes and season with black pepper.