YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Savor a hearty, nutrient-dense skillet featuring lean ground beef seasoned with fresh herbs, perfectly paired with a medley of roasted vegetables. This dish harmonizes tender textures and vibrant flavors in each bite, delivering a wholesome meal that meets your protein and calorie goals.
INGREDIENTS
6 oz Lean Ground Beef (93% lean)
1 medium Zucchini
1 medium Red Bell Pepper
1/2 Red Onion
2 Garlic Cloves
1 tsp Olive Oil
1 tsp Fresh Thyme
1 tsp Fresh Rosemary
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Wash and cut the zucchini into half-moons, dice the red bell pepper, and slice the red onion into thin wedges. Mince the garlic cloves.
In a bowl, combine the chopped vegetables with olive oil, fresh thyme, fresh rosemary, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 15-20 minutes, until they are tender and slightly caramelized around the edges.
While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and break it apart as it cooks.
When the beef begins to brown, add the minced garlic and season with a pinch of salt and pepper. Continue cooking until the beef is fully browned and cooked through.
Once the vegetables are roasted and the beef is done, combine them in the skillet or serve the beef topped with the roasted vegetables.
Adjust seasoning as needed and serve hot.