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 the hearty blend of lean ground beef and a colorful medley of roasted vegetables accented with delicate egg whites. This skillet dish delivers a balanced, protein-packed meal alongside the natural sweetness of bell peppers, zucchini, and tomatoes. Perfectly pan-seared to highlight the rich flavors and vibrant textures, it’s a satisfying option for a clean, nutritious dinner that warms both heart and body.

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NUTRITION

377kcal
Protein
34.4g
Fat
20.2g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

3 large Egg Whites

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, minced garlic, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and add the lean ground beef. Cook the beef, breaking it up with a spatula, until it is browned and cooked through, about 5-7 minutes. Season with salt and pepper.

  • 5

    Once the beef is nearly done, pour in the egg whites and stir continuously until they are just set, mixing them evenly with the beef.

  • 6

    Fold the roasted vegetables into the skillet with the beef and egg whites, stirring gently to combine all the flavors.

  • 7

    Adjust seasoning with additional salt and pepper if needed, then 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

Savor the hearty blend of lean ground beef and a colorful medley of roasted vegetables accented with delicate egg whites. This skillet dish delivers a balanced, protein-packed meal alongside the natural sweetness of bell peppers, zucchini, and tomatoes. Perfectly pan-seared to highlight the rich flavors and vibrant textures, it’s a satisfying option for a clean, nutritious dinner that warms both heart and body.

NUTRITION

377kcal
Protein
34.4g
Fat
20.2g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

3 large Egg Whites

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, minced garlic, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and add the lean ground beef. Cook the beef, breaking it up with a spatula, until it is browned and cooked through, about 5-7 minutes. Season with salt and pepper.

  • 5

    Once the beef is nearly done, pour in the egg whites and stir continuously until they are just set, mixing them evenly with the beef.

  • 6

    Fold the roasted vegetables into the skillet with the beef and egg whites, stirring gently to combine all the flavors.

  • 7

    Adjust seasoning with additional salt and pepper if needed, then serve hot.