Egg White and Chicken Scramble with Sautéed Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Sautéed Broccoli

Pan-seared chicken and egg whites scrambled with tender broccoli, served alongside golden roasted sweet potatoes for a satisfyingly crisp finish.

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NUTRITION

441kcal
Protein
35.6g
Fat
16.7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

0.5 cup Egg Whites

1 cup Broccoli florets

150 grams Sweet Potato, cubed

1 tablespoon Avocado Oil

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PREPARATION

  • 1

    Peel and cube the sweet potato into small half-inch pieces.

  • 2

    Heat half of the avocado oil in a non-stick skillet over medium heat and add the sweet potatoes, cooking until tender and golden brown.

  • 3

    Remove sweet potatoes from the pan and add the remaining oil along with the broccoli florets and a splash of water, covering for 2 minutes to steam-saute.

  • 4

    Add the diced chicken breast to the skillet to warm through.

  • 5

    Pour the egg whites over the chicken and broccoli, stirring constantly until the whites are fully set and opaque.

  • 6

    Season with a pinch of sea salt and black pepper, then serve the scramble alongside the roasted sweet potatoes.

Egg White and Chicken Scramble with Sautéed Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Scramble with Sautéed Broccoli

Pan-seared chicken and egg whites scrambled with tender broccoli, served alongside golden roasted sweet potatoes for a satisfyingly crisp finish.

NUTRITION

441kcal
Protein
35.6g
Fat
16.7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast, diced

0.5 cup Egg Whites

1 cup Broccoli florets

150 grams Sweet Potato, cubed

1 tablespoon Avocado Oil

PREPARATION

  • 1

    Peel and cube the sweet potato into small half-inch pieces.

  • 2

    Heat half of the avocado oil in a non-stick skillet over medium heat and add the sweet potatoes, cooking until tender and golden brown.

  • 3

    Remove sweet potatoes from the pan and add the remaining oil along with the broccoli florets and a splash of water, covering for 2 minutes to steam-saute.

  • 4

    Add the diced chicken breast to the skillet to warm through.

  • 5

    Pour the egg whites over the chicken and broccoli, stirring constantly until the whites are fully set and opaque.

  • 6

    Season with a pinch of sea salt and black pepper, then serve the scramble alongside the roasted sweet potatoes.