YOUR SOLIN GENERATED RECIPE
Lean Ground Beef Skillet with Roasted Vegetables
A hearty, one-pan meal featuring lean ground beef paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. The dish is finished with a drizzle of extra virgin olive oil for a satisfying balance of savory flavors and tender-crisp vegetables.
INGREDIENTS
5 ounces Lean Ground Beef (95% lean)
1 cup Broccoli
1 medium Red Bell Pepper
1 small Zucchini
1 tablespoon Extra Virgin Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Wash and cut the broccoli into florets, slice the red bell pepper into strips, and dice the zucchini into rounds.
In a bowl, toss the vegetables with the olive oil, salt, and black pepper.
Place the seasoned vegetables on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes until tender and slightly charred.
While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it apart with a spatula. Season lightly with salt and pepper while cooking.
Once the beef is cooked through and the vegetables are roasted, combine them in the skillet or serve them side by side. Mix gently to incorporate the flavors.
Serve warm and enjoy your balanced, nutrient-packed meal!