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

Savor a hearty, nutrient-packed skillet featuring lean ground beef merged with a rainbow of roasted vegetables. This versatile dish delivers a satisfying blend of savory flavors, tender textures, and a subtle hint of roasted sweetness—perfect for breakfast, lunch, or dinner.

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NUTRITION

351kcal
Protein
35.7g
Fat
16.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 large Egg White

1 medium Red Bell Pepper

1 half medium Zucchini

1 quarter medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chopped vegetables and minced garlic on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes, until tender and slightly caramelized.

  • 5

    Meanwhile, heat a skillet over medium-high heat. Add the lean ground beef and cook until it begins to brown, breaking it up into small pieces.

  • 6

    Pour in the egg white and stir to combine, letting it cook through and bind some of the beef for extra protein.

  • 7

    Once the vegetables are done roasting, add them to the skillet with the beef. Mix well and allow the flavors to meld for an additional 2-3 minutes on the stove.

  • 8

    Taste and adjust seasoning with additional salt and pepper if needed before serving.

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

Savor a hearty, nutrient-packed skillet featuring lean ground beef merged with a rainbow of roasted vegetables. This versatile dish delivers a satisfying blend of savory flavors, tender textures, and a subtle hint of roasted sweetness—perfect for breakfast, lunch, or dinner.

NUTRITION

351kcal
Protein
35.7g
Fat
16.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 large Egg White

1 medium Red Bell Pepper

1 half medium Zucchini

1 quarter medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chopped vegetables and minced garlic on a baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes, until tender and slightly caramelized.

  • 5

    Meanwhile, heat a skillet over medium-high heat. Add the lean ground beef and cook until it begins to brown, breaking it up into small pieces.

  • 6

    Pour in the egg white and stir to combine, letting it cook through and bind some of the beef for extra protein.

  • 7

    Once the vegetables are done roasting, add them to the skillet with the beef. Mix well and allow the flavors to meld for an additional 2-3 minutes on the stove.

  • 8

    Taste and adjust seasoning with additional salt and pepper if needed before serving.