Savory Ground Beef and Roasted Vegetable Skillet

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

Savory Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Ground Beef and Roasted Vegetable Skillet

Savor a hearty skillet meal featuring lean ground beef sautéed with a medley of roasted vegetables including bell peppers, zucchini, cherry tomatoes, and red onions. Drizzled with a touch of olive oil and fragrant garlic, this dish bursts with rustic flavors perfect for any meal of the day.

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NUTRITION

381kcal
Protein
36.3g
Fat
19.6g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90/10)

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Toss the chopped vegetables with olive oil, minced garlic, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred along the edges.

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat and add the lean ground beef. Break it up as it cooks and season with salt and pepper.

  • 6

    Cook the ground beef until it is browned and cooked through, approximately 5-7 minutes. Drain any excess fat if necessary.

  • 7

    Once the vegetables are ready, combine them with the cooked ground beef in the skillet. Give it a stir to mix the flavors.

  • 8

    Adjust seasoning if needed and serve immediately.

Savory Ground Beef and Roasted Vegetable Skillet

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

Savory Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Ground Beef and Roasted Vegetable Skillet

Savor a hearty skillet meal featuring lean ground beef sautéed with a medley of roasted vegetables including bell peppers, zucchini, cherry tomatoes, and red onions. Drizzled with a touch of olive oil and fragrant garlic, this dish bursts with rustic flavors perfect for any meal of the day.

NUTRITION

381kcal
Protein
36.3g
Fat
19.6g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90/10)

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Toss the chopped vegetables with olive oil, minced garlic, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred along the edges.

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat and add the lean ground beef. Break it up as it cooks and season with salt and pepper.

  • 6

    Cook the ground beef until it is browned and cooked through, approximately 5-7 minutes. Drain any excess fat if necessary.

  • 7

    Once the vegetables are ready, combine them with the cooked ground beef in the skillet. Give it a stir to mix the flavors.

  • 8

    Adjust seasoning if needed and serve immediately.