NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Egg whites

2 cup Baby spinach

0.5 cup Mixed berries

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Lemon juice

1 tsp Water

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

• 2

  Heat a grill pan or skillet over medium-high heat with half of the avocado oil and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, combine the mixed berries, water, and lemon juice in a small saucepan over medium heat.

• 4

  Simmer the berries for 5-8 minutes, mashing slightly with a fork, until the mixture thickens into a glossy compote.

• 5

  In a separate non-stick skillet, heat the remaining avocado oil over medium heat and sauté the baby spinach until just wilted.

• 6

  Pour the egg whites over the spinach and scramble gently until the whites are fully set and fluffy.

• 7

  Plate the grilled chicken alongside the spinach egg whites and spoon the warm berry compote over the chicken before serving.