Cheesy Egg White Scramble with Chicken and Roasted Potatoes

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

Cheesy Egg White Scramble with Chicken and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Cheesy Egg White Scramble with Chicken and Roasted Potatoes

Pan-scrambled egg whites and diced chicken breast folded with sharp cheddar cheese, served with a side of golden roasted potatoes that are perfectly crispy.

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NUTRITION

437kcal
Protein
47.2g
Fat
15.4g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast, diced

1/2 cup Egg Whites

150 grams Red Potatoes, cubed

3 tablespoons Sharp Cheddar Cheese, shredded

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed red potatoes with the olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and tender.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium heat and add the diced chicken breast to warm it through.

  • 5

    Pour the egg whites into the skillet with the chicken, stirring occasionally with a spatula until the whites are firm and opaque.

  • 6

    Sprinkle the shredded sharp cheddar cheese over the egg white mixture and cover the pan for 30 seconds to allow the cheese to melt.

  • 7

    Serve the cheesy scramble immediately alongside the hot roasted potatoes.

Cheesy Egg White Scramble with Chicken and Roasted Potatoes

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

Cheesy Egg White Scramble with Chicken and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Cheesy Egg White Scramble with Chicken and Roasted Potatoes

Pan-scrambled egg whites and diced chicken breast folded with sharp cheddar cheese, served with a side of golden roasted potatoes that are perfectly crispy.

NUTRITION

437kcal
Protein
47.2g
Fat
15.4g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast, diced

1/2 cup Egg Whites

150 grams Red Potatoes, cubed

3 tablespoons Sharp Cheddar Cheese, shredded

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed red potatoes with the olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and tender.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium heat and add the diced chicken breast to warm it through.

  • 5

    Pour the egg whites into the skillet with the chicken, stirring occasionally with a spatula until the whites are firm and opaque.

  • 6

    Sprinkle the shredded sharp cheddar cheese over the egg white mixture and cover the pan for 30 seconds to allow the cheese to melt.

  • 7

    Serve the cheesy scramble immediately alongside the hot roasted potatoes.