YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Savor a hearty skillet featuring lean ground beef infused with aromatic herbs, mixed with a colorful medley of roasted vegetables and chickpeas, all brought together with the richness of a lightly scrambled egg. This dish balances savory flavors with a refreshing finish from fresh herbs, offering a delicious meal perfect for a wholesome dinner.
INGREDIENTS
5 oz Lean Ground Beef
1 large Egg
1 small Red Bell Pepper
1 medium Zucchini
1 quarter Red Onion
1/4 cup Chickpeas (drained)
1 tsp Olive Oil
1 tbsp Fresh Herbs (Parsley, Rosemary, Thyme)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Rinse and drain the chickpeas.
In a skillet, heat the olive oil over medium heat. Add the lean ground beef and cook until it begins to brown, breaking it up as it cooks.
Once the beef is partially cooked, add the chopped vegetables and chickpeas to the skillet. Season with salt, pepper, and the fresh herbs. Continue to cook for about 5 minutes, stirring occasionally.
Meanwhile, spread any remaining chopped vegetables on the prepared baking sheet and roast in the oven for 10-12 minutes for a slightly charred finish.
Push the beef and vegetable mixture to one side of the skillet. Crack the egg into the cleared space, scramble lightly, and then mix it into the rest of the ingredients once just set.
Combine the roasted vegetables with the skillet mixture, adjust seasoning if needed, and serve warm.