Name: Scrambled Egg Whites with Chicken Breast and Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Egg Whites; 1.5 ounces cooked Chicken Breast, diced; 150 grams Sweet Potato, cubed; 1 cup Fresh Spinach; 0.33 cup Red Bell Pepper, diced; 2 teaspoons Extra Virgin Olive Oil

Scrambled Egg Whites with Chicken Breast and Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Whites with Chicken Breast and Roasted Sweet Potatoes

Pan-scrambled egg whites with lean chicken and bell peppers, served alongside oven-roasted sweet potato cubes for a satisfying, caramelized finish.

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NUTRITION

Protein

30.1g

Fat

11g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1.5 ounces cooked Chicken Breast, diced

150 grams Sweet Potato, cubed

1 cup Fresh Spinach

0.33 cup Red Bell Pepper, diced

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt.
3
Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and browned.
4
While the potatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
5
Add the diced bell peppers to the skillet and sauté for 3 minutes until slightly softened.
6
Stir in the diced chicken breast to warm it through for about 1 minute.
7
Lower the heat slightly and pour in the egg whites, adding the fresh spinach immediately.
8
Gently scramble the mixture with a spatula until the egg whites are fully set and the spinach has wilted.
9
Serve the scramble immediately alongside the roasted sweet potatoes and season with fresh cracked black pepper.