Meat and Vegetables Dinner Skillet

This easy meat and vegetables dinner skillet is a simple healthy recipe that you can make and enjoy on weeknights! You can use ground beef, turkey or chicken and seasonal vegetables to make it.

I personally went for ground beef, potatoes, zucchini, peas and broccoli – but leafy greens, peppers and carrots would be wonderful as well. Those even cook faster, so that you’ll have that healthy dinner even earlier on the table.

The secret here are as always – the herbs, garlic and onions. You just can’t go wrong when you combine meat, vegetables and aromatics. You can’t. So here’s the list with the exact ingredients I used, feel free to change up things as you wish.

Meat And Vegetables Dinner Skillet Ingredients

Ground beef. As mentioned, you can use whichever type of minced meat you enjoy. We usually have ground beef on a weekly basis, as I am always on the verge of iron deficiency and I found it helps.

Vegetables. Broccoli, peas, potato, zucchini, onion, garlic and jalapeno are the vegetables I found in the fridge and they all made it into the skillet! As mentioned carrots, bell peppers, kale or spinach will also work here and will make for a faster more low-carb meal.

Herbs and spices. I’m a huge fan of combining spices and fresh herbs. They bring in so much flavor. So here I used basil, cumin, fresh dill and paprika. Parsley, cilantro or oregano would be great as well!

Olive oil, tomato paste and water. These help to bring everything together and make it a real meal.

How To Make The Meat And Vegetable Dinner Skillet

Before you turn on the stove to make the meat and vegetables dinner skillet, make sure to grab all ingredients you’re going to be using. You need to peel the potatoes and cut them into small cubes. Also, chop the onion, broccoli, slice the zucchini into half circles, thinly chop the dill and mince the garlic.

Heat the skillet and add olive oil, the ground meat, the paprika, cumin, dried basil, salt and pepper to the skillet. Add in the chopped onion and half of the garlic. Saute for 2-3 minutes, stirring continuously.

Add in the potatoes, peas, the tomato paste and water to cover (about a cup) and cover the skillet with a lid.

Reduce heat and simmer for 20 minutes.

Then uncover and if needed add more water. Add some more olive oil and gently stir in the broccoli, zucchini, dill, jalapenos and the rest of the garlic. Cover, let cook for 3-4 more minutes, still at low.

Then uncover and cook another 1-2 minutes, don’t stir too much to not mush the potatoes and add salt if needed.

Serve with some tzatziki sauce, olives and salad on the side.

How To Store or Meal Prep

If you have any leftovers, you can store them in the fridge. To assemble the bowls, you can also meal prep the tzatziki and cut up vegetables like cabbage, lettuce, peppers and cucumbers to go on the side.

More Healthy Dinner Ideas

I hope you enjoy this simple healthy meat and vegetables dinner skillet when you decide to make it! For more healthy dinner ideas, check these out:

• Healthy Ground Turkey and Veggie Bowls
• Easy Healthy Pork Stew Recipe
• Cauliflower Fried Rice With Chicken

Yield: 4

Meat and Vegetables Dinner Skillet

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This easy meat and vegetables dinner skillet is a simple healthy recipe that you can make and enjoy on weeknights! You can use ground beef, turkey or chicken and seasonal vegetables to make it.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 12oz/350g ground beef
• 2 cups potatoes, thinly chopped
• 2/3 cup broccoli, thinly chopped
• 2/3 cup peas
• 1 cup zucchini, cut in half circles
• 1 jalapeno pepper, thinly chopped
• 1 onion, thinly chopped
• 4 cloves garlic, minced
• 1 cup water (or as needed)
• 2 tbsp tomato paste
• 1 tsp paprika
• 2 tsp basil, dried
• 1 tsp cumin
• 1 tbsp olive oil
• 1 tbsp fresh dill, thinly chopped
• salt and pepper

Instructions

1. Peel the potatoes and cut them into small cubes.Chop the onion, broccoli, slice the zucchini into half circles, thinly chop the dill and mince the garlic.
2. Heat the skillet and add olive oil, the ground meat, the paprika, cumin, dried basil, salt and pepper to the skillet. Add in the chopped onion and half of the garlic. Saute for 2-3 minutes, stirring continuously.
3. Add in the potatoes, peas, the tomato paste and water, just to cover (about a cup, a cup and a quarter) and cover the skillet with a lid. Reduce heat and simmer for 20 minutes.
4. Then uncover, if needed add more water. Add some more olive oil and gently stir in the broccoli, zucchini, dill, jalapenos and the rest of the garlic.
5. Cover, let cook for 3-4 more minutes, still at low. Then uncover and cook another 1-2 minutes, don't stir too much to not mush the potatoes and add salt if needed.
6. Serve with some tzatziki sauce or this cashew sauce, olives and salad on the side.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 412Total Fat 19gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 10gCholesterol 78mgSodium 185mgCarbohydrates 31gFiber 6gSugar 6gProtein 30g