Balanced Breakfast Plate with Yogurt and Fruits

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Balanced Breakfast Plate with Yogurt and Fruits
Prep time
5 minutes
Cook time
0 minutes (assuming the egg is pre-cooked)


  • 1 container Chobani Nonfat Plain Greek Yogurt (5.3 oz)
  • 1 slice whole wheat toast
  • 1 teaspoon butter
  • 1 hard-boiled egg
  • 2 slices of kiwi
  • 5 strawberries, halved
  • Nutrition

    Total Fat: 10g

    • Saturated Fat: 3g
  • Total Carbohydrates: 38g
    • Dietary Fiber: 6g
    • Sugars: 20g
      • Added Sugars: 0g (unless butter contains added sugars)
  • Protein: 25g
  • Instructions

  • Toast the whole wheat bread slice to your preferred level of crispiness and spread a teaspoon of butter on it.
  • Peel and slice the hard-boiled egg.
  • Arrange the Greek yogurt, buttered toast, sliced hard-boiled egg, kiwi slices, and halved strawberries on a plate.
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    How to meal prep

  • Hard-boil several eggs at the beginning of the week and store them in the refrigerator.
  • Pre-slice kiwi and strawberries and keep them in air-tight containers in the fridge for quick assembly.
  • Fitmate facts

  • Enhancing Flavor and Nutrition: Sprinkle a pinch of chia seeds or ground flaxseed over the yogurt for added omega-3 fatty acids and fiber.
  • Variety and Balance: Rotate the types of fruit throughout the week to provide different vitamins and antioxidants, keeping the meal interesting and nutritionally varied.
  • Heart Health: Opt for a plant-based spread instead of butter to reduce saturated fat intake and enhance heart health.
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