Ground Beef and Roasted Vegetable Skillet

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

Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Beef and Roasted Vegetable Skillet

Savor a hearty and nutrient-rich skillet featuring lean ground beef paired with a medley of roasted vegetables. The sweet crunch of bell peppers, tender zucchini, and caramelized red onions meld together with juicy cherry tomatoes, all lightly sautéed in olive oil. This versatile dish is perfect for breakfast, lunch or dinner and delivers a balanced blend of protein and vibrant flavors.

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NUTRITION

396kcal
Protein
36.2g
Fat
20.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (170g)

1 cup diced Bell Pepper (150g)

1/2 cup sliced Zucchini (90g)

1/2 cup diced Red Onion (80g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a skillet, heat 1 tsp of olive oil over medium heat. Add the diced red onion and sauté for about 2 minutes until slightly softened.

  • 3

    Add the lean ground beef to the skillet. Break up the meat with a spatula and cook until it begins to brown, about 5-6 minutes.

  • 4

    Mix in the diced bell pepper, sliced zucchini, and cherry tomatoes. Season with salt and pepper to taste.

  • 5

    Transfer the skillet to the oven and roast for 10-12 minutes, allowing the vegetables to caramelize and the flavors to blend.

  • 6

    Remove from the oven, stir gently and serve hot. Enjoy this robust skillet meal as a versatile option for breakfast, lunch, or dinner.

Ground Beef and Roasted Vegetable Skillet

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

Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Beef and Roasted Vegetable Skillet

Savor a hearty and nutrient-rich skillet featuring lean ground beef paired with a medley of roasted vegetables. The sweet crunch of bell peppers, tender zucchini, and caramelized red onions meld together with juicy cherry tomatoes, all lightly sautéed in olive oil. This versatile dish is perfect for breakfast, lunch or dinner and delivers a balanced blend of protein and vibrant flavors.

NUTRITION

396kcal
Protein
36.2g
Fat
20.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (170g)

1 cup diced Bell Pepper (150g)

1/2 cup sliced Zucchini (90g)

1/2 cup diced Red Onion (80g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a skillet, heat 1 tsp of olive oil over medium heat. Add the diced red onion and sauté for about 2 minutes until slightly softened.

  • 3

    Add the lean ground beef to the skillet. Break up the meat with a spatula and cook until it begins to brown, about 5-6 minutes.

  • 4

    Mix in the diced bell pepper, sliced zucchini, and cherry tomatoes. Season with salt and pepper to taste.

  • 5

    Transfer the skillet to the oven and roast for 10-12 minutes, allowing the vegetables to caramelize and the flavors to blend.

  • 6

    Remove from the oven, stir gently and serve hot. Enjoy this robust skillet meal as a versatile option for breakfast, lunch, or dinner.