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 yet balanced skillet featuring lean ground beef combined with a vibrant medley of roasted vegetables. This meal brings together tender beef, sweet bell peppers, zucchini, red onions, and juicy cherry tomatoes, all lightly sautéed in olive oil and seasoned to perfection. Enjoy a satisfying dish that's as nutritious as it is flavorful, perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

520kcal
Protein
48.8g
Fat
25.6g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 Red Onion

1 cup Cherry Tomatoes

1 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

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

  • 4

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

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it up into small pieces.

  • 6

    Drain any excess fat from the skillet if necessary, and season the beef with a pinch of salt, pepper, and garlic powder.

  • 7

    Once the vegetables are done, add them to the skillet with the cooked ground beef. Toss everything together and warm through for a couple of minutes.

  • 8

    Serve hot and enjoy your balanced, nutrient-packed 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

Savor a hearty yet balanced skillet featuring lean ground beef combined with a vibrant medley of roasted vegetables. This meal brings together tender beef, sweet bell peppers, zucchini, red onions, and juicy cherry tomatoes, all lightly sautéed in olive oil and seasoned to perfection. Enjoy a satisfying dish that's as nutritious as it is flavorful, perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

520kcal
Protein
48.8g
Fat
25.6g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 Red Onion

1 cup Cherry Tomatoes

1 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

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

  • 4

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

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it up into small pieces.

  • 6

    Drain any excess fat from the skillet if necessary, and season the beef with a pinch of salt, pepper, and garlic powder.

  • 7

    Once the vegetables are done, add them to the skillet with the cooked ground beef. Toss everything together and warm through for a couple of minutes.

  • 8

    Serve hot and enjoy your balanced, nutrient-packed meal.