Fluffy Scrambled Eggs with Grilled Chicken and Spinach

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

Fluffy Scrambled Eggs with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Grilled Chicken and Spinach

Soft scrambled eggs and sliced grilled chicken tossed with wilted baby spinach, finished with a side of creamy avocado.

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NUTRITION

437kcal
Protein
41.3g
Fat
27g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast, diced

2 Large Eggs

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

50 grams Avocado, sliced

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PREPARATION

  • 1

    Whisk the eggs in a small bowl until well combined and slightly frothy.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

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

  • 4

    Stir in the diced grilled chicken breast to warm it through.

  • 5

    Reduce the heat to medium-low and pour the whisked eggs into the skillet.

  • 6

    Gently push the eggs across the pan with a spatula, creating large, soft curds until they are just set.

  • 7

    Remove from heat immediately to prevent overcooking.

  • 8

    Serve the scramble on a plate alongside the fresh avocado slices.

Fluffy Scrambled Eggs with Grilled Chicken and Spinach

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

Fluffy Scrambled Eggs with Grilled Chicken and Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Grilled Chicken and Spinach

Soft scrambled eggs and sliced grilled chicken tossed with wilted baby spinach, finished with a side of creamy avocado.

NUTRITION

437kcal
Protein
41.3g
Fat
27g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast, diced

2 Large Eggs

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

50 grams Avocado, sliced

PREPARATION

  • 1

    Whisk the eggs in a small bowl until well combined and slightly frothy.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

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

  • 4

    Stir in the diced grilled chicken breast to warm it through.

  • 5

    Reduce the heat to medium-low and pour the whisked eggs into the skillet.

  • 6

    Gently push the eggs across the pan with a spatula, creating large, soft curds until they are just set.

  • 7

    Remove from heat immediately to prevent overcooking.

  • 8

    Serve the scramble on a plate alongside the fresh avocado slices.