YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Skillet
Savor a hearty skillet featuring lean ground beef and a medley of roasted vegetables. The tender, well-seasoned beef pairs perfectly with caramelized zucchini, bell peppers, mushrooms, and onions, all finished with a hint of olive oil for a deliciously rustic meal that's both nourishing and satisfying.
INGREDIENTS
6 oz Lean Ground Beef (93% lean)
1/2 cup chopped Zucchini
1/2 cup chopped Bell Pepper
1/2 cup sliced Mushrooms
1/2 cup Spinach
1/4 medium Onion, chopped
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a baking sheet, spread out the chopped zucchini, bell pepper, mushrooms, and onion. Drizzle with olive oil and season lightly with salt and pepper.
Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.
While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook thoroughly, breaking it apart with a spatula until browned and no longer pink.
Once both the beef and roasted vegetables are ready, combine them in the skillet. Fold in the spinach and cook for an additional 1-2 minutes until the spinach wilts.
Adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy this wholesome skillet meal.