Chicken Scramble for P90X Phase I
- Carbohydrate 35.9934443865717 g
- Cholesterol 70.76971386 mg
- Fat 12.4825351316437 g
- Fiber 0.0282666670305242 g
- Protein 80.3650777198871 g
- Saturated Fat 4.88013483856186 g
- Serving Size 1 1 Serving (435g)
- Sodium 1469.28921361652 mg
- Sugar 35.9651777195412 g
- Trans Fat 1.35078064212296 g
- Calories 586 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.
Limited counter space demands efficient pan management, and this preparation keeps dishes to a minimum by utilizing a single non-stick skillet over medium heat. Egg whites contain virtually no fat, meaning they lack the natural insulation of whole eggs and stick aggressively to poorly seasoned metal surfaces. Choosing a heavy-bottomed, 10-inch non-stick skillet prevents the protein from bonding to the base while ensuring even thermal distribution across the cooking surface.
Pairing this dense protein dish requires foods that introduce moisture and contrasting textures to balance the dryness inherent in eight egg whites and fat-free parmesan. Steamed broccoli florets tossed with lemon juice provide bulk and acidity, cutting through the concentrated dairy flavor without adding unnecessary lipids. Alternatively, serving the scramble inside warm corn tortillas introduces structural integrity and necessary carbohydrates for a complete meal.
Batch cooking this recipe presents challenges because reheated egg whites frequently turn rubbery and release excess water as they contract. Cooked chicken and egg white combinations hold in an airtight container in the refrigerator for up to 48 hours, but gentle reheating requires a low-power microwave setting of 30 percent power in 30-second increments to prevent the proteins from tightening further.
