Name: Egg and Chicken Sourdough Toast with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slices Sourdough Bread; 100g cooked Chicken Breast, shredded; 2 Large Eggs; 1 cup Fresh Spinach; 1 tsp Extra Virgin Olive Oil; Pinch of Sea Salt; Pinch of Black Pepper; Pinch of Red Pepper Flakes

Egg and Chicken Sourdough Toast with Spinach

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

YOUR SOLIN GENERATED RECIPE

Egg and Chicken Sourdough Toast with Spinach

Toasted sourdough topped with sautéed spinach, shredded chicken, and soft-scrambled eggs, finished with a dash of red pepper flakes for a subtle, warming heat.

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NUTRITION

Protein

51.7g

Fat

18.9g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Sourdough Bread

100g cooked Chicken Breast, shredded

2 Large Eggs

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt

Pinch of Black Pepper

Pinch of Red Pepper Flakes

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PREPARATION

1
Toast the sourdough slices until golden brown and set aside.
2
Heat the olive oil in a non-stick skillet over medium heat.
3
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
4
Add the shredded chicken breast to the skillet with the spinach to warm through for about 1 minute.
5
In a small bowl, whisk the eggs with a pinch of salt and pepper.
6
Push the chicken and spinach to one side of the pan and pour the whisked eggs into the other side.
7
Gently stir the eggs until they are soft-scrambled and just set, then mix them with the chicken and spinach.
8
Divide the mixture evenly between the two slices of toasted sourdough.
9
Garnish with red pepper flakes and serve immediately.