YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Crispy Roasted Vegetable Skillet
Enjoy a hearty skillet featuring lean ground beef paired with a medley of crispy roasted vegetables. This dish offers a satisfying blend of savory beef and tender, caramelized veggies with hints of garlic and pepper, making it a versatile meal option for breakfast, lunch, or dinner.
INGREDIENTS
6 ounces Lean Ground Beef (90% lean)
1 cup Broccoli Florets
0.5 cup diced Red Bell Pepper
1 cup sliced Zucchini
0.5 cup halved Cherry Tomatoes
0.25 small Red Onion, sliced
1 tsp Olive Oil
0.5 tsp Garlic Powder
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a baking sheet, toss broccoli, red bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, garlic powder, salt, and pepper until evenly coated.
Roast the vegetables in the oven for 15-20 minutes until they become crispy on the edges and tender inside, stirring once halfway through.
While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Season with a pinch of salt and pepper.
Cook the ground beef until browned and fully cooked, breaking it up into small crumbles as it cooks.
Once both the beef and vegetables are ready, combine them in the skillet and mix well to meld the flavors.
Taste and adjust seasonings if needed, then serve warm.