Scrambled Egg and Chicken Bowl with Sweet Potato Hash

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

Scrambled Egg and Chicken Bowl with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Chicken Bowl with Sweet Potato Hash

Sautéed sweet potato cubes and shredded chicken tossed with cumin and fluffy scrambled eggs, finished with a spoonful of zesty salsa.

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NUTRITION

342kcal
Protein
32.9g
Fat
11.7g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast

1 Large Egg

1/4 cup Egg Whites

100 grams Diced Sweet Potato

1 teaspoon Extra Virgin Olive Oil

1/4 cup Diced Red Bell Pepper

2 tablespoons Fresh Salsa

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PREPARATION

  • 1

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

  • 2

    Add the diced sweet potatoes and red bell pepper to the pan, sautéing until the potatoes are tender and golden brown.

  • 3

    Stir in the shredded chicken and a pinch of cumin, heating through for about one minute.

  • 4

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet with the hash, stirring gently until the eggs are soft and fluffy.

  • 6

    Transfer the mixture to a bowl and top with fresh salsa for a bright, zesty finish.

Scrambled Egg and Chicken Bowl with Sweet Potato Hash

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

Scrambled Egg and Chicken Bowl with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Chicken Bowl with Sweet Potato Hash

Sautéed sweet potato cubes and shredded chicken tossed with cumin and fluffy scrambled eggs, finished with a spoonful of zesty salsa.

NUTRITION

342kcal
Protein
32.9g
Fat
11.7g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cooked Chicken Breast

1 Large Egg

1/4 cup Egg Whites

100 grams Diced Sweet Potato

1 teaspoon Extra Virgin Olive Oil

1/4 cup Diced Red Bell Pepper

2 tablespoons Fresh Salsa

PREPARATION

  • 1

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

  • 2

    Add the diced sweet potatoes and red bell pepper to the pan, sautéing until the potatoes are tender and golden brown.

  • 3

    Stir in the shredded chicken and a pinch of cumin, heating through for about one minute.

  • 4

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 5

    Pour the egg mixture into the skillet with the hash, stirring gently until the eggs are soft and fluffy.

  • 6

    Transfer the mixture to a bowl and top with fresh salsa for a bright, zesty finish.