YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
A savory and hearty skillet dish featuring lean ground beef seasoned with fragrant herbs, perfectly paired with a colorful mix of roasted vegetables. This meal offers a comforting yet balanced option ideal for any time of the day, harmonizing rich flavors with a satisfying, wholesome bite.
INGREDIENTS
6 oz Lean Ground Beef (93% lean)
1 medium Red Bell Pepper
1 small Zucchini
1 cup Cherry Tomatoes
1 cup Fresh Spinach
1 tsp Olive Oil
2 Garlic Cloves
1 tsp Dried Oregano
1 tsp Dried Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Dice the red bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes. Mince the garlic cloves.
In a large skillet over medium heat, add the olive oil and sauté the minced garlic for 30 seconds until fragrant.
Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until it begins to brown.
Stir in the diced red bell pepper, zucchini, and halved cherry tomatoes. Season with dried oregano, dried thyme, salt, and pepper.
Transfer the vegetable and beef mixture onto a baking sheet. Roast in the preheated oven for about 10 minutes or until the vegetables are tender.
Once roasted, stir in the fresh spinach into the hot mixture. The residual heat will wilt the spinach nicely.
Adjust seasoning if necessary and serve warm.