Mediterranean Beef and Veggie Skillet

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 tablespoons extra virgin olive oil

1 pound ground beef or lamb

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 small red onion, (thinly sliced)

1 small zucchini, (halved lengthwise and sliced into half-moons)

1 small red bell pepper, (core removed and thinly sliced)

2 garlic cloves, (minced)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

1 tablespoon finely chopped fresh oregano leaves

2 tablespoons finely chopped fresh dill, (plus more for garnish)

2 tablespoons freshly squeezed lemon juice

1/2 cup crumbled feta, (for serving (omit for dairy-free, Paleo and Whole30)

Prepared brown rice or baby arugula, (optional, for serving (use cauliflower rice or omit rice for Paleo and Whole30)

Directions

Heat the oil in a large skillet over medium-high heat. Add the ground meat, salt, and black pepper. Cook, breaking up the meat with the edge of a spoon until it is cooked through and no longer pink, about 6 minutes. Drain the meat and set aside, keeping a small amount of fat in the bottom of the pan to sauté the veggies.

Decrease the heat to medium and add the onion, zucchini, and bell pepper. Cook, tossing, until they are crisp-tender, about 4 minutes.

Add the garlic, smoked paprika, cumin, red pepper flakes, oregano, and dill. Toss until well combined and the spices toast a bit, 1 to 2 minutes. Add the ground meat back into the skillet and toss until well combined. Stir in the lemon juice and remove from the heat.

Ladle into bowls over prepared brown rice or baby arugula, if desired. Top with crumbed feta and more dill to garnish. Serve and enjoy!

Nutrition

• Calories: 389 kcal
• Total Fat: 29 g
• Saturated Fat: 10 g
• Unsaturated Fat: 16 g
• Trans Fat: 1 g
• Cholesterol: 94 mg
• Sodium: 882 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 25 g