YOUR SOLIN GENERATED RECIPE
Lean Ground Beef Skillet with Roasted Vegetables
Enjoy a hearty, flavorful skillet featuring lean ground beef seared to perfection and tossed with a vibrant medley of roasted vegetables. This dish brings together the savory depth of lean beef with the natural sweetness of bell peppers, zucchini, red onion, and cherry tomatoes, all lightly finished with a drizzle of olive oil. It's a satisfying meal that celebrates clean eating and balanced nutrition.
INGREDIENTS
6 oz Lean Ground Beef (93% lean)
1 medium Bell Pepper
1 medium Zucchini
1/2 medium Red Onion
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Cut the bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.
Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper.
Roast the vegetables in the preheated 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 season with a pinch of salt and pepper.
Cook the ground beef, breaking it up into crumbles, until it is fully browned and cooked through, about 6-8 minutes.
Once the vegetables are done roasting, add them to the skillet with the beef, stirring to combine and heat through.
Taste and adjust seasonings if needed, then serve warm.