🥘 Ingredients

Bison

• 900 g (2 lbs) ground bison (90–93% lean)

• 15 g (1 tbsp) garlic-infused olive oil

• 6 g (1 tsp) kosher salt

• 2 g (½ tsp) black pepper

• 2 g (1 tsp) dried oregano

• 2 g (1 tsp) dried thyme

Vegetables

• 400 g (3 medium) zucchini, sliced into half-moons

• 200 g (about 1 cup) grape or cherry tomatoes

• 15 g (1 tbsp) garlic-infused olive oil

• Pinch salt

Optional garnish

• Fresh parsley

• Lemon wedges

🔪 Instructions

1. Cook the bison

Heat a large skillet over medium-high heat.

1. Add 15 g (1 tbsp) garlic-infused olive oil

2. Add bison, salt, pepper, oregano, and thyme

3. Cook 6–8 minutes, breaking it up, until fully browned

4. Remove the bison from the skillet and set aside

2. Cook the vegetables

In the same skillet over medium heat:

1. Add 15 g (1 tbsp) garlic-infused olive oil

2. Add zucchini, sauté 4–5 minutes until just tender

3. Add tomatoes & pinch of salt, cook 2–3 minutes until softened

3. Combine & finish

Return bison to the skillet.
Toss everything together for 1–2 minutes to warm through.

Taste and adjust seasoning if needed.

🍽️ Serve

Optional sides:

• White or jasmine rice

• Quinoa

(Rice pairs especially well here if you want more carbs.)