Paleo Savory Ground Meat and Vegetable Skillet
Whip up a hearty and wholesome dinner with this Paleo Savory Ground Meat and Vegetable Skillet—a one-pan wonder that’s bursting with flavor and packed with nutrient-rich ingredients. This quick and easy recipe combines ground beef (or your choice of turkey or chicken) with an array of vibrant and colorful vegetables like zucchini, bell peppers, carrots, and broccoli. Sautéed with aromatic garlic and onion, seasoned with earthy oregano and thyme, and finished with a hint of tomato paste and chicken broth, this skillet is both savory and satisfying. Perfect for busy weeknights, it’s ready in just 40 minutes from prep to plate, and it complements a Paleo lifestyle effortlessly. Serve it on its own or over cauliflower rice for a healthy and filling meal that’s gluten-free, low-carb, and utterly delicious. Make this your go-to recipe for flavorful comfort you can feel good about!
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey/chicken)
- 2 tablespoons Coconut oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Bell pepper, diced
- 2 medium Zucchini, sliced into half moons
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the diced onions and minced garlic, and sauté until the onions are translucent and fragrant, about 3-4 minutes.
Add the ground beef (or chosen meat) to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
Stir in the diced bell pepper, zucchini, broccoli florets, and sliced carrots. Cook for another 5 minutes, allowing the vegetables to slightly soften.
Add the tomato paste, dried oregano, dried thyme, salt, and black pepper to the skillet. Mix well to evenly coat the meat and vegetables.
Pour in the chicken broth and stir. Bring the mixture to a gentle simmer and allow it to cook for another 8-10 minutes, stirring occasionally until the vegetables are tender and the liquids have reduced slightly.
Remove from heat and garnish with fresh chopped parsley before serving.
Serve the savory skillet hot, either on its own or over a bed of cauliflower rice for a more filling meal.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 36.1 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3951 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
