Name: Egg White and Chicken Vegetable Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2/3 cup Egg Whites; 1.25 ounces Cooked Chicken Breast; 1/2 cup Diced Sweet Potato; 1/2 cup Diced Bell Peppers; 1 cup Fresh Spinach; 1.5 teaspoons Avocado Oil

Nutrition

Per serving

296 calories

Protein: 31g; 42% of calories
Carbs: 23g; 30% of calories
Fat: 9g; 27% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and toss the diced sweet potatoes with half of the avocado oil and a pinch of sea salt.
Spread the potatoes on a parchment-lined baking sheet and roast for 20 minutes until they are tender and slightly browned.
Heat the remaining avocado oil in a non-stick skillet over medium heat.
Sauté the diced bell peppers for 3 to 4 minutes until they become tender-crisp.
Stir in the cooked chicken breast to warm it through for about 1 minute.
Pour the egg whites into the skillet and add the fresh spinach.
Gently scramble the mixture with a spatula until the egg whites are fully set and the spinach has wilted.
Plate the scramble immediately and serve with the roasted sweet potatoes on the side.

Nutrition

Ingredients

Instructions

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