Name: Chicken and Vegetable Egg White Scramble with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.6 oz Cooked Chicken Breast, diced; 0.5 cup Liquid Egg Whites; 2 cups Cooked Brown Rice; 0.25 cup Canned Black Beans, rinsed; 0.5 cup Red Bell Pepper, chopped; 1 cup Fresh Baby Spinach; 1.5 tbsp Extra Virgin Olive Oil; 2 tbsp Fresh Avocado, sliced

Nutrition

Per serving

888 calories

Protein: 44g; 20% of calories
Carbs: 110g; 50% of calories
Fat: 30g; 30% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced bell peppers and cooked chicken breast to the pan, sautéing for 3-4 minutes until the peppers begin to soften.
Pour in the liquid egg whites and add the baby spinach, stirring constantly with a spatula until the whites are fully set and the spinach is wilted.
Stir in the cooked brown rice and black beans, tossing everything together until the rice is heated through and well-combined with the scramble.
Season the mixture with a pinch of sea salt and black pepper if desired.
Transfer the scramble to a large bowl or plate and top with the fresh sliced avocado before serving.

Nutrition

Ingredients

Instructions

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