Lean Ground Beef and Roasted Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Enjoy a hearty skillet meal featuring lean ground beef combined with a colorful medley of roasted vegetables. This dish delivers savory, well-seasoned beef with sweet red bell pepper, tender zucchini, and aromatic red onion, lightly sautéed in olive oil. Perfect for a balanced dinner that's both satisfying and nutrient-rich.

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NUTRITION

405kcal
Protein
37.7g
Fat
19g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F if you prefer a roasted finish for the vegetables, or prepare a large skillet over medium-high heat if cooking entirely on the stovetop.

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, garlic powder, salt, and pepper.

  • 4

    If roasting, spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized. Alternatively, add vegetables to the heated skillet and sauté for about 8-10 minutes until they soften.

  • 5

    In a separate pan or push the vegetables to the side of the skillet, add the lean ground beef. Break it apart with a spatula and cook until browned and cooked through, about 6-8 minutes.

  • 6

    Mix the vegetables with the beef, adjust seasoning as needed, and serve hot.

Lean Ground Beef and Roasted Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Enjoy a hearty skillet meal featuring lean ground beef combined with a colorful medley of roasted vegetables. This dish delivers savory, well-seasoned beef with sweet red bell pepper, tender zucchini, and aromatic red onion, lightly sautéed in olive oil. Perfect for a balanced dinner that's both satisfying and nutrient-rich.

NUTRITION

405kcal
Protein
37.7g
Fat
19g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F if you prefer a roasted finish for the vegetables, or prepare a large skillet over medium-high heat if cooking entirely on the stovetop.

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, garlic powder, salt, and pepper.

  • 4

    If roasting, spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized. Alternatively, add vegetables to the heated skillet and sauté for about 8-10 minutes until they soften.

  • 5

    In a separate pan or push the vegetables to the side of the skillet, add the lean ground beef. Break it apart with a spatula and cook until browned and cooked through, about 6-8 minutes.

  • 6

    Mix the vegetables with the beef, adjust seasoning as needed, and serve hot.