Name: Scrambled Eggs with Chicken and Toasted Sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 Large Egg; 8 grams Cooked Chicken Breast, diced; 40 grams Sourdough Bread; 1 teaspoon Olive Oil; 30 grams Diced Tomato

Scrambled Eggs with Chicken and Toasted Sourdough

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken and Toasted Sourdough

Soft scrambled eggs and diced chicken served over a slice of toasted sourdough, finished with a drizzle of golden olive oil.

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NUTRITION

Protein

12.6g

Fat

11.2g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

8 grams Cooked Chicken Breast, diced

40 grams Sourdough Bread

1 teaspoon Olive Oil

30 grams Diced Tomato

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PREPARATION

1
Whisk the egg in a small bowl until the yolk and white are well combined.
2
Heat the olive oil in a small non-stick skillet over medium-low heat.
3
Add the diced chicken and tomatoes to the skillet, sautéing for about one minute until warmed through.
4
Pour the whisked egg into the skillet and cook, stirring gently with a spatula, until soft and creamy curds form.
5
Toast the sourdough bread until it is crisp and golden brown.
6
Spoon the scrambled egg and chicken mixture onto the toast and serve immediately.