YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Skillet
Savor the hearty crunch of roasted vegetables mingled with lean ground beef in a skillet that's both vibrant and nutritious. A perfect balance of savory and fresh, this dish is ideal for a satisfying dinner or a wholesome lunch.
INGREDIENTS
6 oz Lean Ground Beef (93% lean)
1 cup chopped Zucchini
1 medium Red Bell Pepper, sliced
1/2 medium Yellow Onion, sliced
1 tsp Olive Oil
2 cloves Garlic, minced
1 cup fresh Spinach
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a baking sheet, toss the chopped zucchini, sliced red bell pepper, and yellow onion with olive oil, salt, and pepper.
Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and beginning to caramelize.
While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Break up the meat and cook until fully browned.
Add the minced garlic to the beef in the skillet and cook for an additional 1-2 minutes until fragrant.
Once the vegetables are done roasting, add them to the skillet with the beef. Toss in the fresh spinach and stir until the spinach is slightly wilted.
Season the mixture with additional salt and pepper if needed, and serve warm.