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 and nutrient-packed skillet featuring lean ground beef sautéed with a colorful medley of roasted vegetables. This dish balances savory beef with the natural sweetness of roasted bell peppers, zucchini, tomatoes, and onions, all brought together with a hint of garlic and fresh herbs for a satisfying and clean meal.

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NUTRITION

445kcal
Protein
34.5g
Fat
25.4g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef (142g)

1 cup chopped Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 cup Cherry Tomatoes (150g)

1 quarter cup chopped Yellow Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Basil, chopped (optional, 4g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, combine the chopped zucchini, red bell pepper (sliced into strips), cherry tomatoes, and chopped onion. Drizzle with half of the olive oil and season with a pinch of salt and pepper.

  • 3

    Roast the vegetables in the oven for 15-18 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the lean ground beef to the skillet. Cook, stirring occasionally, until the beef is browned and cooked through, about 7-8 minutes. Break it apart with a spatula as it cooks.

  • 6

    Once the vegetables are done, add them to the skillet with the beef. Stir to combine and let the flavors meld for an additional 2 minutes.

  • 7

    If using, stir in the fresh basil and adjust the seasoning with salt and pepper.

  • 8

    Serve warm and enjoy your balanced, nutritious skillet meal.

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 and nutrient-packed skillet featuring lean ground beef sautéed with a colorful medley of roasted vegetables. This dish balances savory beef with the natural sweetness of roasted bell peppers, zucchini, tomatoes, and onions, all brought together with a hint of garlic and fresh herbs for a satisfying and clean meal.

NUTRITION

445kcal
Protein
34.5g
Fat
25.4g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef (142g)

1 cup chopped Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 cup Cherry Tomatoes (150g)

1 quarter cup chopped Yellow Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Basil, chopped (optional, 4g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, combine the chopped zucchini, red bell pepper (sliced into strips), cherry tomatoes, and chopped onion. Drizzle with half of the olive oil and season with a pinch of salt and pepper.

  • 3

    Roast the vegetables in the oven for 15-18 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the lean ground beef to the skillet. Cook, stirring occasionally, until the beef is browned and cooked through, about 7-8 minutes. Break it apart with a spatula as it cooks.

  • 6

    Once the vegetables are done, add them to the skillet with the beef. Stir to combine and let the flavors meld for an additional 2 minutes.

  • 7

    If using, stir in the fresh basil and adjust the seasoning with salt and pepper.

  • 8

    Serve warm and enjoy your balanced, nutritious skillet meal.