Name: Egg White and Chicken Veggie Scramble with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Cooked Chicken Breast, diced; 1/2 cup Liquid Egg Whites; 1/2 medium Avocado, sliced; 1 cup Baby Spinach; 1/2 cup Red Bell Pepper, diced; 2 tbsp Red Onion, minced; 2 tsp Extra Virgin Olive Oil

Nutrition

Per serving

374 calories

Protein: 31g; 32% of calories
Carbs: 15g; 16% of calories
Fat: 22g; 52% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Heat the olive oil in a non-stick skillet over medium heat.
Add the diced red onion and bell peppers to the pan, sautéing for 3-4 minutes until the vegetables begin to soften.
Stir in the diced cooked chicken breast and baby spinach, cooking just until the spinach is wilted.
Pour the egg whites into the skillet over the chicken and vegetable mixture.
Gently scramble the mixture with a spatula until the egg whites are fully set and opaque.
Transfer the scramble to a plate and top with the fresh avocado slices.
Season with a pinch of sea pepper or red pepper flakes if desired before serving.

Nutrition

Ingredients

Instructions

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