Name: Lean Ground Beef and Roasted Vegetable Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lean Ground Beef (95% lean); 1 cup Red Bell Pepper, chopped; 1 cup Zucchini, sliced; 1 medium Yellow Onion, chopped; 1/2 cup Cherry Tomatoes, halved; 1 tbsp Olive Oil; 1 clove Garlic, minced; 1 tsp Dried Oregano; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

A vibrant and hearty skillet dish featuring lean ground beef sautéed with an assortment of roasted vegetables. This one-pan meal delivers savory flavors and a satisfying balance of protein and nutrients, perfect for a wholesome dinner.

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NUTRITION

Protein

38.6g

Fat

30.1g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1 cup Red Bell Pepper, chopped

1 cup Zucchini, sliced

1 medium Yellow Onion, chopped

1/2 cup Cherry Tomatoes, halved

1 tbsp Olive Oil

1 clove Garlic, minced

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
On a baking sheet, toss the chopped red bell pepper, zucchini, onion, and cherry tomatoes with olive oil, minced garlic, dried oregano, salt, and pepper.
3
Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.
4
While the vegetables are roasting, heat a non-stick skillet over medium-high heat and add the lean ground beef.
5
Cook the beef until browned and fully cooked, breaking it apart as it cooks, about 5-7 minutes. Season with salt and pepper.
6
Once the vegetables are done roasting, add them directly into the skillet with the cooked beef and stir to combine.
7
Adjust seasonings if necessary and serve warm as a balanced meal.