Meat lovers! If using proteins, cook in a medium non-stick pan with 2 tsp. olive oil over medium heat. If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using steak strips or flank steak, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Coarsely chop and add to risotto as desired.