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Pacific Island Pork Loin is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 2 lb pork loin
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the garlic, rosemary, salt, black pepper, and red pepper flakes.
3. Rub the pork loin all over with the olive oil, then coat with the herb mixture.
4. Place the pork loin in a roasting pan and roast in the preheated oven for about 30-40 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
5. Let the pork loin rest for about 10 minutes before slicing and serving. Enjoy!

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	116 kcal
Fat	26.5 g
Saturated Fat	8.8 g
Carbohydrates	28.3 g
Protein	59.2 g
Sodium	11400.8 mg
Cholesterol	147.3 mg

Lamb Korma is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 2 lbs lamb, cut into 1-inch cubes
• 1 cup plain yogurt
• 1 onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 cup heavy cream
• 1/2 cup water
• Salt to taste
• Chopped fresh cilantro for garnish

Instructions:

1. In a large mixing bowl, combine the lamb, yogurt, onion, and ginger-garlic paste. Mix well to coat the lamb evenly with the marinade. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. Heat the oil in a large pot over medium heat. Add the cumin, coriander, garam masala, turmeric, and chili powder and cook for 1-2 minutes, until fragrant.
3. Add the marinated lamb to the pot and stir to coat with the spices. Cook for about 5 minutes, until the lamb is browned on all sides.
4. Stir in the heavy cream and water. Bring to a simmer and reduce the heat to low. Cover and simmer for about 1-1/2 hours, until the lamb is tender and the sauce has thickened.
5. Season with salt to taste. Garnish with chopped cilantro and serve hot.

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	52 kcal
Fat	57 g
Saturated Fat	7 g
Carbohydrates	33.3 g
Protein	58.9 g
Sodium	10343 mg
Cholesterol	234.3 mg

Lamb Shanks with Tropical Barbecue sauce is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 4 lamb shanks
• 2 cups pineapple juice
• 1 cup tomato sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 cup diced pineapple

Instructions:

1. In a large mixing bowl, whisk together the pineapple juice, tomato sauce, apple cider vinegar, brown sugar, honey, soy sauce, olive oil, garlic, ginger, cumin, chili powder, black pepper, and salt.
2. Place the lamb shanks in a large resealable bag and pour the marinade over the lamb. Seal the bag and marinate in the refrigerator for at least 4 hours, or overnight.
3. Preheat your grill to medium-high heat.
4. Remove the lamb shanks from the marinade and discard the marinade. Place the lamb shanks on the grill and cook for about 45 minutes to 1 hour, turning occasionally, or until the lamb is tender and cooked through.
5. During the last 10 minutes of grilling, brush the lamb shanks with the diced pineapple.
6. Serve the grilled lamb shanks with the tropical barbecue sauce on the side. Enjoy!

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	166 kcal
Fat	24.6 g
Saturated Fat	0.6 g
Carbohydrates	66.1 g
Protein	33 g
Sodium	1670.4 mg
Cholesterol	95.4 mg

Samosa (The Pacific Island Way) is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 cup frozen peas
• 1/2 cup potatoes, diced
• Salt and black pepper, to taste
• Vegetable oil, for frying

Directions:

1. In a large bowl, combine the flour and salt. Gradually add the oil and water, stirring until the dough comes together into a smooth ball. Cover the dough with a damp cloth and set aside for 30 minutes.
2. Meanwhile, in a small saucepan, heat the cumin, coriander, and mustard seeds over medium heat until fragrant, about 1-2 minutes. Stir in the cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala, and cook for another minute. Add the peas and potatoes and season with salt and black pepper. Cook for 5-7 minutes, or until the vegetables are tender. Set aside to cool.
3. Divide the dough into 8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a circle about 6 inches in diameter.
4. Cut each circle in half to form 2 semi-circles. Place about 2 tablespoons of the filling onto one half of each semi-circle. Fold the other half over the filling and press the edges together to seal.
5. In a deep saucepan, heat enough oil to deep fry the samosas. Fry the samosas in batches until golden and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with chutney or dipping sauce.

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	498 kcal
Fat	5.3 g
Saturated Fat	4.1 g
Carbohydrates	109.3 g
Protein	26 g
Sodium	735.2 mg
Cholesterol	31.2 mg

Fiji Recipe Upgrade

Lolo buns are soft Pacific coconut buns baked with a sweet coconut filling or sauce. This page is a strong candidate for revenue upgrade because it is an approachable bake with natural paths into other coconut breads and island desserts.

By Pacific Island Recipe · Updated April 26, 2026

Start here

Lolo buns are soft Pacific coconut buns baked with a sweet coconut filling or sauce. This page is a strong candidate for revenue upgrade because it is an approachable bake with natural paths into other coconut breads and island desserts.

Try next:

Panipopo Recipe (Samoan Coconut Buns)Bake panipopo, soft Samoan coconut buns in sweet coconut sauce, for a rich island-style bread to share warm.Pani Popo Rolls Recipe (Samoan Coconut Buns)Make pani popo rolls, Samoan coconut buns baked in a rich coconut sauce, for a soft island sweet bread.

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

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Ingredients

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon salt
• 1 cup warm milk or water
• 1/4 cup melted butter
• 1 egg
• 1 1/2 cups coconut milk or coconut cream
• 1/3 cup sugar, for the coconut sauce

Steps

1. Combine the flour, sugar, yeast, and salt in a large bowl.
2. Add the warm milk or water, melted butter, and egg, then mix into a soft dough.
3. Knead until smooth, cover, and let rise until doubled.
4. Divide the dough into buns and arrange them in a greased baking dish.
5. Mix the coconut milk with sugar and pour it around the buns.
6. Let the buns rest while the oven heats.
7. Bake until puffed, golden, and cooked through.
8. Cool briefly so the coconut sauce settles before serving.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Let the dough rise until puffy so the buns stay soft after baking.
• Use thick coconut milk or coconut cream for a richer lolo flavor.
• Cool the buns briefly before serving so the coconut filling settles.

Substitutions and variations

• Use canned coconut cream when fresh coconut milk is not available.
• Add a little vanilla to the coconut filling for a softer bakery-style flavor.
• Serve warm with tea, koko, or alongside other island sweets.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Koko Samoa Recipe (Samoan Cocoa Drink)

Make koko Samoa, a traditional Samoan cocoa drink, for a warm island-style chocolate beverage.

View recipe

Butter Mochi Recipe (Hawaiian Coconut Rice Cake)

Make butter mochi with glutinous rice flour, coconut milk, butter, and sugar for a chewy Hawaiian dessert cut into squares.

View recipe

FAQ

Are lolo buns the same as panipopo?

They are closely related coconut bun styles, but names and methods vary by island and family.

Can I make the dough ahead?

Yes. Chill the dough after the first rise, then shape and bake the next day.

How do I keep coconut buns soft?

Do not overbake them, and store leftovers covered once cool.

About This Version

This version keeps the Pacific coconut bun tradition practical for home baking while linking readers to related island breads.

More Coconut Buns And Island Bakes

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Panipopo Recipe (Samoan Coconut Buns)

Bake panipopo, soft Samoan coconut buns in sweet coconut sauce, for a rich island-style bread to share warm.

View recipe

Pani Popo Rolls Recipe (Samoan Coconut Buns)

Make pani popo rolls, Samoan coconut buns baked in a rich coconut sauce, for a soft island sweet bread.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	357 kcal
Fat	13.9 g
Saturated Fat	9.1 g
Carbohydrates	90 g
Protein	17.5 g
Sodium	270.8 mg
Cholesterol	52.4 mg

Fiji Recipe Upgrade

Vudi vakasoso is a Fiji-style plantain dish simmered with coconut milk until soft, rich, and comforting. This page already has search demand, so the upgraded version gives readers a clearer path through the recipe and into related coconut and root-crop dishes.

By Pacific Island Recipe · Updated April 24, 2026

Start here

Vudi vakasoso is a Fiji-style plantain dish simmered with coconut milk until soft, rich, and comforting. This page already has search demand, so the upgraded version gives readers a clearer path through the recipe and into related coconut and root-crop dishes.

Try next:

Rourou Recipe (Taro Leaves in Coconut Cream)Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

Get island recipes by email

New Pacific recipes, island desserts, and practical home-cooking ideas straight to your inbox.

Email Address

Subscribe

Ingredients

• A sharp knife for clean prep
• A sturdy pot, skillet, or bowl suited to the recipe
• Want more Pacific recipes like this one? Subscribe for new island dishes, desserts, and weeknight ideas as they publish.
• 2 ripe plantains
• 1 cup coconut milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon butter
• 1/4 cup chopped walnuts or almonds (optional)
• Peel the plantains and slice them into 1/4-inch thick rounds.
• Read the full method once before cooking so the timing and texture make sense.
• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.
• These recipes pair naturally with this page and give readers a better path into the rest of the archive.
• Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.
• Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

Steps

1. A tasting spoon so seasoning can be adjusted before serving
2. In a medium saucepan, combine the coconut milk, sugar, salt, cinnamon, and nutmeg. Bring to a simmer over medium heat, stirring occasionally.
3. Add the plantains to the saucepan and reduce the heat to low. Simmer for 10-15 minutes, or until the plantains are tender.
4. Remove the saucepan from the heat and stir in the butter until melted. Transfer the plantains to a serving dish and pour the coconut milk mixture over the top.
5. Sprinkle with chopped walnuts or almonds, if using. Serve immediately
6. Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.
7. Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.
8. Bake soft lolo buns with coconut filling or sauce for a sweet Pacific Island coconut bun that works for tea time and sharing.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Kokoda Recipe (Fijian Marinated Fish)

Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.

View recipe

Rourou Recipe (Taro Leaves in Coconut Cream)

Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

View recipe

How to Make a Lovo at Home

Learn how to make a lovo at home with meat, root crops, leaves, and hot stones in a traditional Fiji earth-oven cooking method.

View recipe

FAQ

Can I make this recipe ahead?

You can usually prep the ingredients ahead, but the final cooking or dressing step is best done close to serving.

What should I serve with it?

Rice, root crops, coconut sides, seafood, salads, or another Pacific recipe from the cluster links all work well.

Can I adjust the coconut flavor?

Yes. Use coconut cream for a richer finish or a lighter coconut milk when you want the dish less heavy.

About This Version

This page was selected for a revenue upgrade because Search Console already showed reader demand, so the layout now gives visitors a stronger recipe path and better links into related Pacific dishes.

More Coconut And Root Crop Recipes

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Rourou Recipe (Taro Leaves in Coconut Cream)

Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

View recipe

Lolo Bun Recipe (Fijian Coconut Bun)

Bake soft lolo buns with coconut filling or sauce for a sweet Pacific Island coconut bun that works for tea time and sharing.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	267 kcal
Fat	48.2 g
Saturated Fat	26.5 g
Carbohydrates	124.6 g
Protein	41.3 g
Sodium	783.9 mg
Cholesterol	64.2 mg

Seafood Crepe is a Pacific-style seafood dish with fresh flavor, simple preparation, and a lighter feel that works well for island-inspired meals.

If you enjoy this kind of recipe, you may also want to try our kokoda marinated fish recipe or nama salad.

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup water
• 2 eggs
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1/2 pound cooked seafood, such as shrimp, crab, or lobster
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• 2 tablespoons butter
• 1/2 cup white wine or seafood stock

Directions:

1. In a medium bowl, whisk together the flour, milk, water, eggs, and salt until smooth.
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Pour in enough batter to coat the bottom of the skillet, swirling to evenly distribute. Cook until the crepe is set and lightly golden on the bottom, about 2 minutes. Flip and cook for another minute, then transfer to a plate. Repeat with the remaining batter to make about 8 crepes.
3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the cooked seafood, parsley, and Parmesan cheese, and season with salt and black pepper. Cook for 2-3 minutes, until heated through.
4. To serve, divide the seafood mixture evenly among the crepes, roll them up, and place on a serving platter. Pour the white wine or seafood stock over the top, and garnish with additional parsley, if desired. Serve immediately.

Helpful Tips

• Use the freshest seafood you can get for the best flavor.
• Do not overcook the seafood or it can turn firm too quickly.
• Serve with simple sides so the main flavor stays clear.

FAQ

Can I use a different seafood?
Usually yes, as long as the cooking time is adjusted for the ingredient you use.

How do I avoid overcooking it?
Watch the texture closely and stop cooking as soon as the seafood is just done.

What should I serve with it?
Simple rice, vegetables, or a fresh side dish usually work well.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	860 kcal
Fat	39.4 g
Saturated Fat	14.6 g
Carbohydrates	105.6 g
Protein	69.5 g
Sodium	2108.5 mg
Cholesterol	234 mg

Minted Rack of Lamb is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 1 (1-pound) rack of lamb
• 2 tablespoons of Dijon mustard
• 1 tablespoon of minced fresh mint
• 1 tablespoon of olive oil
• 1 teaspoon of minced garlic
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions:

1. Preheat your oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine the mustard, mint, olive oil, garlic, salt, and black pepper. Mix well to make a marinade.
3. Place the rack of lamb on a cutting board and rub the marinade all over it, making sure to coat it evenly on all sides.
4. Place the rack of lamb in a roasting pan and roast it in the preheated oven for 20-25 minutes, or until it is cooked to your desired degree of doneness (rare, medium, or well done).
5. Let the rack of lamb rest for a few minutes before slicing it into individual chops.
6. Serve the minted rack of lamb hot, with your favorite side dishes. Enjoy!

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	119 kcal
Fat	9.2 g
Saturated Fat	2 g
Carbohydrates	28 g
Protein	13.9 g
Sodium	10639 mg
Cholesterol	39.7 mg

Grilled Lobster The Pacific Island Way is a Pacific-style seafood dish with fresh flavor, simple preparation, and a lighter feel that works well for island-inspired meals.

If you enjoy this kind of recipe, you may also want to try our kokoda marinated fish recipe or nama salad.

Ingredients:

• 2 live lobsters (1-1.5 pounds each)
• 2 tablespoons of melted butter
• 1 tablespoon of minced fresh parsley
• 1 tablespoon of lemon juice
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions:

1. Preheat your grill to medium-high heat.
2. Place the live lobsters on a cutting board, and using a sharp knife, cut them lengthwise down the middle of the top of the shell.
3. In a small bowl, combine the melted butter, parsley, lemon juice, salt, and black pepper. Brush the mixture evenly over the exposed meat of the lobsters.
4. Place the lobsters on the preheated grill, meat-side down, and grill for about 5 minutes, or until the shells are bright red and the meat is cooked through.
5. Serve the grilled lobster hot, with melted butter for dipping, if desired. Enjoy!

Helpful Tips

• Use the freshest seafood you can get for the best flavor.
• Do not overcook the seafood or it can turn firm too quickly.
• Serve with simple sides so the main flavor stays clear.

FAQ

Can I use a different seafood?
Usually yes, as long as the cooking time is adjusted for the ingredient you use.

How do I avoid overcooking it?
Watch the texture closely and stop cooking as soon as the seafood is just done.

What should I serve with it?
Simple rice, vegetables, or a fresh side dish usually work well.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	467 kcal
Fat	26.4 g
Saturated Fat	7 g
Carbohydrates	74.3 g
Protein	26.5 g
Sodium	1151.4 mg
Cholesterol	3.2 mg

Baked Ginger Fish is a Pacific-style seafood dish with fresh flavor, simple preparation, and a lighter feel that works well for island-inspired meals.

If you enjoy this kind of recipe, you may also want to try our kokoda marinated fish recipe or nama salad.

Helpful Tips

• Use the freshest seafood you can get for the best flavor.
• Do not overcook the seafood or it can turn firm too quickly.
• Serve with simple sides so the main flavor stays clear.

FAQ

Can I use a different seafood?
Usually yes, as long as the cooking time is adjusted for the ingredient you use.

How do I avoid overcooking it?
Watch the texture closely and stop cooking as soon as the seafood is just done.

What should I serve with it?
Simple rice, vegetables, or a fresh side dish usually work well.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	109 kcal
Fat	1.2 g
Saturated Fat	0.6 g
Carbohydrates	21.1 g
Protein	23.7 g
Sodium	462.3 mg
Cholesterol	53.8 mg