YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Veggie Skillet
Savor a hearty skillet meal featuring lean ground beef and an array of roasted vegetables kissed with aromatic spices. This dish offers robust flavors from caramelized bell peppers, zucchini, and red onion, perfectly balanced with the rich, savory beef. An ideal, easy-to-make meal that fits your health goals while delivering a satisfying taste experience.
INGREDIENTS
6 oz Lean Ground Beef (90% lean)
1 cup Red Bell Pepper (sliced)
1 cup Zucchini (chopped)
0.5 cup Red Onion (sliced)
1 tsp Olive Oil
0.5 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a baking sheet, toss the red bell pepper, zucchini, and red onion with olive oil, garlic powder, salt, and pepper.
Roast the vegetables in the oven for 15-20 minutes until they begin to soften and develop a slight char.
While vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef, breaking it up with a spatula, and cook until browned and fully cooked, about 5-7 minutes. Season with a pinch of salt and pepper.
Once the vegetables are done, combine them with the cooked ground beef in the skillet. Mix well to combine the flavors.
Heat the skillet for an additional 2 minutes to meld the flavors together, then serve warm.