Dairy-Free Egg White Grill
Elevate your breakfast or lunch routine with our Dairy-Free Egg White Grill—a wholesome, nutritious sandwich packed with protein and fresh flavor. This recipe features lean, perfectly grilled chicken breast seasoned with garlic powder, salt, and black pepper; fluffy egg whites cooked to perfection; and vibrant additions like juicy tomato slices and crisp spinach leaves. All nestled between a toasted whole-grain English muffin, this sandwich is a delicious way to fuel your day without dairy. Made with heart-healthy avocado oil, it’s both allergy-friendly and guilt-free. Ready in just 25 minutes and ideal for one serving, this dairy-free delight is perfect for busy mornings or post-workout refueling. Try it warm for a satisfying, healthy meal that's filled with natural goodness!
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Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breast
- 4 large Egg whites
- 1 piece Whole grain English muffin
- 1 tablespoon Avocado oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Garlic powder
- 1 small Tomato, sliced
- 0.25 cup Spinach leaves
Instructions
Preheat a grill or grill pan over medium-high heat.
Season the chicken breast with salt, black pepper, and garlic powder on both sides.
Brush the chicken with half of the avocado oil to prevent sticking on the grill.
Place the chicken breast on the grill and cook for about 6-7 minutes on each side, or until fully cooked through and internal temperature reaches 165°F (75°C).
While the chicken is grilling, heat a non-stick skillet over medium heat and brush it with the remaining avocado oil.
Pour the egg whites into the skillet. Season with a pinch of salt and pepper.
Cook the egg whites for 3-4 minutes on one side, then flip and cook for an additional 1-2 minutes, until they are fully set.
Slice the whole grain English muffin in half and toast it until golden brown.
Assemble the sandwich by placing the cooked egg whites on the bottom half of the toasted English muffin.
Add the grilled chicken breast on top of the egg whites.
Layer the slices of tomato and spinach leaves on top of the chicken.
Finish by topping with the other half of the English muffin and serve warm.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.4 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
