1 Serve
25 Mins
Prepare the protein base by chopping the protein source into bite-sized pieces using a chef's knife on a cutting board.
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JapaneseVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
699 µg / 400 µgCalcium
820 mg / 1,300 mgIron
58 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
3082 mg / 1,250 mgPotassium
492 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
16 mg / 11 mgCopper
6 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
12 g / 50 gSaturated Fat
4 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Add the protein source to the pan and cook until browned and fully cooked through.
Season the cooked protein with salt and pepper to taste.
Place the Greek yogurt into a bowl and top with the warm cooked protein mixture.
31
g38
g11
g
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Greek