NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground beef (93% lean)

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Zucchini

2 tsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Place the broccoli florets, chopped red bell pepper, and sliced zucchini on the baking sheet.

• 3

  Drizzle the vegetables with 1 teaspoon of olive oil and sprinkle with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables in the oven for 15 to 20 minutes until they are tender and show slight caramelization on the edges.

• 5

  While the vegetables roast, heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat.

• 6

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon or spatula.

• 7

  Season the beef with garlic powder, onion powder, sea salt, and black pepper, cooking until it is completely browned and no pink remains.

• 8

  Drain any excess liquid or rendered fat from the skillet to keep the dish clean and light.

• 9

  Remove the roasted vegetables from the oven and add them directly into the skillet with the beef.

• 10

  Toss everything together for 1 minute over low heat to meld the flavors, then garnish with freshly chopped parsley before serving.