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 skillet meal featuring lean ground beef paired with a colorful medley of roasted bell pepper, zucchini, yellow onion, and cherry tomatoes. This dish offers a satisfying blend of warm, charred flavors and fresh, vibrant vegetables, making it a perfect meal for any time of the day.

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NUTRITION

403kcal
Protein
37.6g
Fat
19.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Bell Pepper (red or yellow)

1 medium Zucchini

1/2 medium Yellow Onion

1/2 cup Cherry Tomatoes

2 cloves Garlic

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to roast the vegetables.

  • 2

    Slice the bell pepper and zucchini into bite-sized pieces, and cut the yellow onion into thick slices. Leave the cherry tomatoes whole if they are small.

  • 3

    Toss the chopped vegetables and garlic with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 15-20 minutes until the vegetables are tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Add the lean ground beef, breaking it up into small pieces as it cooks. Season lightly with salt and pepper.

  • 5

    Cook the beef until it is browned and no longer pink, about 6-8 minutes.

  • 6

    Once the vegetables are roasted, add them directly into the skillet with the ground beef. Toss everything together over medium heat for an additional 2-3 minutes, allowing the flavors to meld.

  • 7

    Taste and adjust seasoning with more salt and pepper if needed. Serve warm.

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 skillet meal featuring lean ground beef paired with a colorful medley of roasted bell pepper, zucchini, yellow onion, and cherry tomatoes. This dish offers a satisfying blend of warm, charred flavors and fresh, vibrant vegetables, making it a perfect meal for any time of the day.

NUTRITION

403kcal
Protein
37.6g
Fat
19.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Bell Pepper (red or yellow)

1 medium Zucchini

1/2 medium Yellow Onion

1/2 cup Cherry Tomatoes

2 cloves Garlic

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to roast the vegetables.

  • 2

    Slice the bell pepper and zucchini into bite-sized pieces, and cut the yellow onion into thick slices. Leave the cherry tomatoes whole if they are small.

  • 3

    Toss the chopped vegetables and garlic with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 15-20 minutes until the vegetables are tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Add the lean ground beef, breaking it up into small pieces as it cooks. Season lightly with salt and pepper.

  • 5

    Cook the beef until it is browned and no longer pink, about 6-8 minutes.

  • 6

    Once the vegetables are roasted, add them directly into the skillet with the ground beef. Toss everything together over medium heat for an additional 2-3 minutes, allowing the flavors to meld.

  • 7

    Taste and adjust seasoning with more salt and pepper if needed. Serve warm.