YOUR SOLIN GENERATED RECIPE
Chicken and Egg Scramble with Spinach and Tomato
Pan-seared chicken breast and fluffy eggs scrambled with vibrant baby spinach and juicy cherry tomatoes for a protein-packed, savory meal.
INGREDIENTS
4 oz chicken breast
2 large eggs
2 cup baby spinach
0.5 cup cherry tomatoes
1 tsp extra virgin olive oil
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Dice the chicken breast into bite-sized pieces and whisk the eggs in a small bowl.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chicken to the skillet and season with sea salt, black pepper, and garlic powder.
Sauté the chicken for 5-7 minutes until golden brown and cooked through.
Add the halved cherry tomatoes to the pan and cook for 2 minutes until they begin to soften.
Toss in the baby spinach and stir until just wilted.
Lower the heat to medium-low and pour in the whisked eggs.
Gently fold the mixture with a spatula until the eggs are set and fluffy.
Transfer to a plate and top with the sliced avocado before serving.