NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Cooked Chicken Breast, diced

1/4 cup Liquid Egg Whites

180g Red Potatoes, cubed

1/2 cup Broccoli Florets

1.5 tsp Avocado Oil

1/2 tsp Dried Rosemary

PREPARATION

• 1

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

• 2

  Dice the red potatoes into small, even cubes and toss them in a bowl with half of the avocado oil, dried rosemary, and a pinch of sea salt.

• 3

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

• 4

  While the potatoes are roasting, lightly steam the broccoli florets in a steamer basket or microwave until they are bright green and tender-crisp.

• 5

  Heat the remaining avocado oil in a non-stick skillet over medium heat and add the diced cooked chicken breast to warm it through.

• 6

  Pour the egg whites into the skillet with the chicken and add the steamed broccoli florets.

• 7

  Stir the mixture gently with a heat-resistant spatula until the egg whites are fully set, opaque, and fluffy.

• 8

  Plate the scramble immediately alongside the hot roasted potatoes and finish with a crack of fresh black pepper.