Name: Big mac protein bowl
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 4 oz red potatoes, diced into 1/2-inch pieces; 1 tsp olive oil; 1/3 cup yellow onion, finely diced; 1/2 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp plain nonfat Greek yogurt; 1 tbsp yellow mustard; 1 tbsp ketchup; 3 tbsp dill pickles, finely chopped; 1/2 tsp onion powder; 1/2 tsp paprika; 1.5 oz iceberg lettuce, shredded; 5 g dill pickle brine

Nutrition

Per serving

459 calories

Protein: 43g; 38% of calories
Carbs: 33g; 29% of calories
Fat: 17g; 34% of calories

Instructions

Prep 20 min · Cook 5 min

Heat the olive oil in a 12-inch skillet over medium heat. Add the potatoes and a small pinch of salt. Cover the skillet and cook for 5 minutes so the potatoes steam and soften.
Uncover the skillet and raise the heat to medium-high. Cook, stirring every minute, until the potatoes are golden on several sides and a fork slides in easily, about 5 to 6 minutes. Done when fork slides in easily.
Add the ground beef and onion to the skillet. Break the meat up with a spoon and season with the garlic powder, black pepper, and the remaining salt. Cook until the beef is browned and reaches the safe temperature, about 6 minutes. Done when cooked through, 160°F.
While the beef cooks, whisk together the Greek yogurt, mustard, ketchup, chopped pickles, pickle brine, onion powder, and paprika in a small bowl until it forms a loose, drizzle-able sauce.
Place the shredded lettuce in a shallow bowl. Top with the warm beef and potato mixture. Drizzle the yogurt sauce over the top.

Nutrition

Ingredients

Instructions

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