Name: Breakfast Scramble with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 11 oz Chicken breast; 2 cups Egg whites; 3 medium Russet potatoes; 1 cup Black beans; 2 slices Sourdough bread; 1.5 tbsp Avocado oil; 0.5 whole Avocado; 1 cup Bell peppers; 0.5 cup Red onion; 1 tsp Sea salt; 0.5 tsp Black pepper; 1 tsp Garlic powder; 1 tsp Smoked paprika

Breakfast Scramble with Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Breakfast Scramble with Roasted Potatoes

Golden roasted potatoes and lean diced chicken breast served alongside a high-protein egg white scramble and creamy avocado for a satisfying, savory morning feast.

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NUTRITION

Protein

189.6g

Fat

50.7g

Carbs

221.7g

SERVINGS

1 serving

INGREDIENTS

11 oz Chicken breast

2 cups Egg whites

3 medium Russet potatoes

1 cup Black beans

2 slices Sourdough bread

1.5 tbsp Avocado oil

0.5 whole Avocado

1 cup Bell peppers

0.5 cup Red onion

1 tsp Sea salt

0.5 tsp Black pepper

1 tsp Garlic powder

1 tsp Smoked paprika

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PREPARATION

1
Preheat oven to 400°F. Toss cubed potatoes with 1 tbsp avocado oil, 0.5 tsp salt, and smoked paprika. Roast for 25-30 minutes until crispy.
2
In a large skillet over medium heat, add 0.5 tbsp avocado oil. Sauté diced chicken breast until cooked through, about 8-10 minutes.
3
Add diced bell peppers and red onions to the skillet with the chicken. Cook for 5 minutes until softened.
4
Pour egg whites into the skillet with the chicken and vegetables. Season with remaining salt, pepper, and garlic powder. Scramble until set.
5
Stir in the black beans to warm through.
6
Serve the chicken and egg scramble on a large plate with the roasted potatoes, toasted sourdough, and sliced avocado.