YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Savor a vibrant skillet meal featuring lean ground beef seasoned with a medley of fresh herbs, perfectly paired with roasted vegetables. This dish boasts a harmonious balance of savory meat and caramelized veggies for a satisfying, nutrient-packed meal that’s as healthful as it is delicious.
INGREDIENTS
6 oz Lean Ground Beef (95% lean)
1 cup sliced Zucchini
1 medium Red Bell Pepper
1 medium Yellow Onion
1 cup halved Cherry Tomatoes
1 tsp Olive Oil
2 tbsp chopped Fresh Parsley
1 tsp chopped Fresh Thyme
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a baking sheet, toss the sliced zucchini, diced red bell pepper, chopped yellow onion, and halved cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until the vegetables are tender and slightly caramelized.
While the vegetables roast, heat a skillet over medium-high heat.
Add the lean ground beef to the skillet, breaking it up with a spatula. Season with salt, pepper, chopped thyme, and half of the chopped parsley.
Cook the beef until it is browned and cooked through, about 8-10 minutes.
Once the vegetables are roasted, add them to the skillet with the beef. Toss together and let the flavors meld for an additional 2 minutes on low heat.
Garnish with the remaining fresh parsley and serve immediately.