My P90X Chicken Scramble with Spinach

I love using the P90X Nutrition Guide and the Insanity Elite Nutrition guide for recipes.  Since I love to cook, I often make my own versions of the recipes.

Last night we had breakfast for dinner.  The night before I had made a salad with cubed chicken and I had some left over.  The kids really look forward to my homemade, whole wheat pancakes and scrambled eggs.  My husband and I wanted to something a little more grown up.  Enter the Chicken Scramble with Spinach!

I used whole eggs instead of egg whites.  I was short on eggs and it would have been a pretty skimpy dinner if I didn't use the whole egg.  I also omitted the Parmesan cheese and basil that the original P90X version calls for.

I served it up with a side of fresh strawberries.

My P90X Chicken Scramble with Spinach


This recipe is for 2 people

6 whole eggs (or 12 egg whites)
2 cups of baby spinach
2 TBS finely chopped onion
6 oz of cooked, cubed chicken

Cook spinach and onions in large non-stick skillet in 1 tsp of olive oil over medium heat. Toss in chicken.  Once spinach is soft and wilted, remove from pan and place on plate.

Cook eggs over medium heat until halfway set.  Add the spinach, chicken and onion to eggs and cook through. Garnish with fresh, crushed black pepper or Mrs. Dash and enjoy.

I'd love to hear from you.  Let me know if you try this recipe and enjoy it.  Feel free to leave a comment below.

Quick Chicken Marinade

The other day I posted about grilling up a bunch of chicken to keep on hand for quick meals.  Well I thought I'd include my new favorite marinade for grilled chicken.

My recipe is for one pound, but you can double the ingredients for two pounds.  I like using the Purdue Perfect Portions when they're on sale.  Makes life easier.

1/4 cup of natural Italian Dressing (such as Newman's Own)
1/4 cup of light Cesar Dressing (I like Kraft)
1 clove of garlic minced
juice of 1/2 lemon
Fresh ground black pepper
1 tsp dried oregano

Add chicken to either a zip lock bar or a bowl.  Pour ingredients over chicken.  If in a bag, close and squish around the ingredients.  If using a bowl, toss the chicken with the marinade, cover with wrap.  Refrigerate for 30 minutes or overnight.

Add chicken to hot grill and baste with marinade while cooking.  Cook until juices run clear and chicken is golden brown with grill marks.

Serve with salad and veggie for low-carb or have with a baked sweet potato and veggie if not doing low-carb.