Chicken Scramble for P90x Phase I
- Carbohydrate 47.83846196 g
- Cholesterol 94.35961848 mg
- Fat 16.60786462 g
- Fiber 0.0424000006318092 g
- Protein 104.76471196 g
- Saturated Fat 6.50696717364 g
- Serving Size 1 1 Serving (558g)
- Sodium 1922.5440626 mg
- Sugar 47.7960619593682 g
- Trans Fat 1.764000078392 g
- Calories 771 calories
Step-by-step
- Coat a non-stick skillet with cooking spray and place over medium heat.
- Lightly beat the egg whites with a fork and add to the pan. Cook, stirring, until halfway set.
- Add the diced chicken and cook through. Add salt and Pepper to taste. Garnish with fresh basil and serve.
Swapping liquid whole eggs for pure egg whites fundamentally alters the moisture retention during cooking. Egg whites contain nearly ninety percent water and almost no fat, meaning they coagulate rapidly and turn rubbery if exposed to high heat for too long. When scaling this recipe upward to feed multiple people, crowding the skillet drops the pan temperature and traps steam, turning a dry scramble into a watery pool. To maintain proper texture when doubling or tripling the batch, switch from a standard skillet to a wide-bottomed sauté pan and cook the mixture in distinct batches over medium-low heat, removing the whites the moment small, soft curds form around thirty percent saturation.
Pre-cooked chicken breast adds density and requires careful moisture management so it does not dry out further when reheated alongside lean dairy. Fat-free parmesan melts differently than aged blocks because it lacks lipids, creating a powdery finish rather than a glossy bind if added too early. Incorporate the cheese during the final thirty seconds of cooking off the heat, allowing residual warmth to soften the granules without scorching them.
Storing high-protein egg dishes requires airtight glass containers kept at four degrees Celsius or lower for no longer than forty-eight hours. Reheating leftovers demands gentle microwave intervals at fifty percent power, stirred every twenty seconds to prevent the chicken from tightening and the egg whites from turning spongy.
