Scrambled Eggs with Chicken Breast and Spinach

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

Scrambled Eggs with Chicken Breast and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Breast and Spinach

Wholesome eggs scrambled with tender chicken breast and wilted spinach, served with a slice of avocado-topped toasted sprouted bread.

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NUTRITION

408kcal
Protein
34.4g
Fat
21g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

50g Cooked Chicken Breast, shredded

2 cups Fresh Spinach

1 tsp Olive Oil

1 slice Sprouted Grain Bread

30g Fresh Avocado

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the pre-cooked shredded chicken breast and fresh spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 3

    In a small bowl, whisk the eggs with a pinch of salt and pepper.

  • 4

    Pour the eggs into the skillet with the chicken and spinach.

  • 5

    Gently stir the mixture with a spatula until the eggs are just set and remain fluffy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden.

  • 7

    Mash or slice the avocado onto the toasted bread.

  • 8

    Plate the scrambled eggs alongside the avocado toast and enjoy immediately.

Scrambled Eggs with Chicken Breast and Spinach

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

Scrambled Eggs with Chicken Breast and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Breast and Spinach

Wholesome eggs scrambled with tender chicken breast and wilted spinach, served with a slice of avocado-topped toasted sprouted bread.

NUTRITION

408kcal
Protein
34.4g
Fat
21g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

50g Cooked Chicken Breast, shredded

2 cups Fresh Spinach

1 tsp Olive Oil

1 slice Sprouted Grain Bread

30g Fresh Avocado

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the pre-cooked shredded chicken breast and fresh spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 3

    In a small bowl, whisk the eggs with a pinch of salt and pepper.

  • 4

    Pour the eggs into the skillet with the chicken and spinach.

  • 5

    Gently stir the mixture with a spatula until the eggs are just set and remain fluffy.

  • 6

    While the eggs cook, toast the sprouted grain bread until golden.

  • 7

    Mash or slice the avocado onto the toasted bread.

  • 8

    Plate the scrambled eggs alongside the avocado toast and enjoy immediately.