YOUR SOLIN GENERATED RECIPE
Savory Chicken and Egg Breakfast Burrito
Pan-seared chicken and fluffy egg whites folded into a toasted tortilla with tender spinach for a savory and satisfying start.
INGREDIENTS
3 oz Chicken breast
0.75 cup Egg whites
1 small Low-carb whole wheat tortilla
1 cup Fresh spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tsp Avocado oil
PREPARATION
Season the chicken breast with sea salt, black pepper, and garlic powder.
Heat avocado oil in a non-stick skillet over medium-high heat and cook the chicken until golden and cooked through.
Remove the chicken from the pan and set aside; lower the heat to medium.
Pour the egg whites into the same skillet, stirring gently until they are just set and fluffy.
Add the fresh spinach to the pan during the last 30 seconds of cooking the eggs until just wilted.
Warm the low-carb tortilla in a separate dry pan for 15 seconds per side until toasted.
Place the cooked chicken and the egg-spinach mixture in the center of the tortilla and roll tightly into a burrito.