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

A hearty and flavorful skillet featuring lean ground beef sautéed with an assortment of roasted vegetables. This dish is perfectly balanced with robust protein and a medley of nutrient-dense veggies, making it an ideal choice for a satisfying breakfast, lunch, or dinner.

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NUTRITION

352kcal
Protein
37.8g
Fat
19.6g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef (170g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

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 on a baking sheet and drizzle with olive oil; season with salt and pepper. Toss gently to coat evenly.

  • 4

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

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a spatula, until fully browned and cooked through.

  • 6

    Once the vegetables are done, add them to the skillet with the ground beef and mix well.

  • 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

A hearty and flavorful skillet featuring lean ground beef sautéed with an assortment of roasted vegetables. This dish is perfectly balanced with robust protein and a medley of nutrient-dense veggies, making it an ideal choice for a satisfying breakfast, lunch, or dinner.

NUTRITION

352kcal
Protein
37.8g
Fat
19.6g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef (170g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

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 on a baking sheet and drizzle with olive oil; season with salt and pepper. Toss gently to coat evenly.

  • 4

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

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a spatula, until fully browned and cooked through.

  • 6

    Once the vegetables are done, add them to the skillet with the ground beef and mix well.

  • 7

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