Chicken Scramble with Spinach and Tomato

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

Chicken Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Chicken Scramble with Spinach and Tomato

Sautéed chicken breast and fluffy eggs scrambled with fresh spinach and burst cherry tomatoes, finished with a slice of creamy avocado.

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NUTRITION

359kcal
Protein
28.5g
Fat
23.6g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Cooked Chicken Breast, diced

2 Large Eggs, whisked

1 cup Fresh Spinach

0.5 cup Grape Tomatoes

1 teaspoon Extra Virgin Olive Oil

50 grams Avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the diced cooked chicken and grape tomatoes to the pan, sautéing for 2-3 minutes until the tomatoes begin to soften and burst.

  • 3

    Stir in the fresh spinach and cook for about 1 minute until the leaves are just wilted.

  • 4

    Lower the heat to medium and pour the whisked eggs into the skillet.

  • 5

    Gently fold the egg mixture with a spatula until the eggs are set but still tender and moist.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

Chicken Scramble with Spinach and Tomato

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

Chicken Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Chicken Scramble with Spinach and Tomato

Sautéed chicken breast and fluffy eggs scrambled with fresh spinach and burst cherry tomatoes, finished with a slice of creamy avocado.

NUTRITION

359kcal
Protein
28.5g
Fat
23.6g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Cooked Chicken Breast, diced

2 Large Eggs, whisked

1 cup Fresh Spinach

0.5 cup Grape Tomatoes

1 teaspoon Extra Virgin Olive Oil

50 grams Avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the diced cooked chicken and grape tomatoes to the pan, sautéing for 2-3 minutes until the tomatoes begin to soften and burst.

  • 3

    Stir in the fresh spinach and cook for about 1 minute until the leaves are just wilted.

  • 4

    Lower the heat to medium and pour the whisked eggs into the skillet.

  • 5

    Gently fold the egg mixture with a spatula until the eggs are set but still tender and moist.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.