YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Skillet
A vibrant, hearty skillet featuring lean ground beef paired with roasted red bell peppers, zucchini, red onion, and a burst of fresh spinach. This dish melds savory flavors with the natural sweetness of roasted vegetables, creating a balanced meal that's ideal for breakfast, lunch, or dinner. The aromatic garlic and a drizzle of olive oil bring everything together in a satisfying, nutrient-dense plate.
INGREDIENTS
6 oz Lean Ground Beef (90% lean)
1 medium Red Bell Pepper
1 small Zucchini
1/2 medium Red Onion
1 cup Spinach
1 tsp Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F if you prefer finishing the dish with a brief roast for extra flavor.
Chop the red bell pepper into strips, dice the zucchini into half-moons, and thinly slice the red onion. Mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
Add the lean ground beef to the skillet. Cook, breaking it up with a spatula, until browned and nearly cooked through.
Toss in the chopped red bell pepper, zucchini, and red onion into the skillet. Stir well to combine and allow the vegetables to soften slightly, about 4-5 minutes.
Fold in the spinach, cooking just until wilted.
If desired, transfer the skillet to the preheated oven for 5 minutes to enhance the roasted flavor, or serve directly from the stovetop.
Season with salt and pepper to taste. Serve hot and enjoy your nutritious, balanced meal!