Egg White and Chicken Scramble with Sautéed Zucchini and Peas

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

Egg White and Chicken Scramble with Sautéed Zucchini and Peas

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Sautéed Zucchini and Peas

Pan-scrambled egg whites and chicken breast tossed with tender zucchini and sweet peas, seasoned with sea salt for a savory, fluffy finish.

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NUTRITION

435kcal
Protein
50.1g
Fat
18.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Cooked Chicken Breast

0.5 cup Egg Whites

1 cup chopped Zucchini

0.5 cup Green Peas

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced zucchini and green peas to the pan and sauté for about five minutes until the zucchini is tender-crisp.

  • 3

    Stir in the diced cooked chicken breast to warm it through with the vegetables.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring constantly with a spatula.

  • 5

    Continue to cook until the egg whites are fully set and have reached a light and fluffy consistency.

  • 6

    Season the scramble with a pinch of sea salt and cracked black pepper before serving hot.

Egg White and Chicken Scramble with Sautéed Zucchini and Peas

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

Egg White and Chicken Scramble with Sautéed Zucchini and Peas

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Sautéed Zucchini and Peas

Pan-scrambled egg whites and chicken breast tossed with tender zucchini and sweet peas, seasoned with sea salt for a savory, fluffy finish.

NUTRITION

435kcal
Protein
50.1g
Fat
18.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Cooked Chicken Breast

0.5 cup Egg Whites

1 cup chopped Zucchini

0.5 cup Green Peas

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced zucchini and green peas to the pan and sauté for about five minutes until the zucchini is tender-crisp.

  • 3

    Stir in the diced cooked chicken breast to warm it through with the vegetables.

  • 4

    Lower the heat slightly and pour in the egg whites, stirring constantly with a spatula.

  • 5

    Continue to cook until the egg whites are fully set and have reached a light and fluffy consistency.

  • 6

    Season the scramble with a pinch of sea salt and cracked black pepper before serving hot.