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 skillet dish featuring lean ground beef sautéed with a medley of roasted vegetables including bell peppers, zucchini, red onion, and spinach, finished with a drizzle of olive oil and a sprinkle of aromatic herbs. This satisfying meal balances savory protein with fresh, caramelized veggies for a well-rounded plate.

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NUTRITION

395kcal
Protein
35.6g
Fat
22.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% Lean)

1/2 cup Red Bell Pepper (diced)

1/2 cup Zucchini (diced)

1/4 medium Red Onion (sliced)

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 Garlic clove (minced)

1/2 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, and red onion with half the olive oil, salt, and pepper. Roast in the oven for about 15 minutes, or until vegetables are tender and slightly charred.

  • 3

    While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

  • 4

    Add the lean ground beef to the skillet. Cook, breaking it up with a spoon, until it's browned and cooked through, about 6-8 minutes. Season with dried oregano, salt, and pepper.

  • 5

    Once the vegetables are roasted, add them to the skillet along with the fresh spinach. Stir everything together and let the spinach wilt, about 2 minutes.

  • 6

    Taste and adjust the seasonings if needed. Serve hot and enjoy your nutrient-packed skillet 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

A hearty skillet dish featuring lean ground beef sautéed with a medley of roasted vegetables including bell peppers, zucchini, red onion, and spinach, finished with a drizzle of olive oil and a sprinkle of aromatic herbs. This satisfying meal balances savory protein with fresh, caramelized veggies for a well-rounded plate.

NUTRITION

395kcal
Protein
35.6g
Fat
22.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% Lean)

1/2 cup Red Bell Pepper (diced)

1/2 cup Zucchini (diced)

1/4 medium Red Onion (sliced)

1 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 Garlic clove (minced)

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the diced red bell pepper, zucchini, and red onion with half the olive oil, salt, and pepper. Roast in the oven for about 15 minutes, or until vegetables are tender and slightly charred.

  • 3

    While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

  • 4

    Add the lean ground beef to the skillet. Cook, breaking it up with a spoon, until it's browned and cooked through, about 6-8 minutes. Season with dried oregano, salt, and pepper.

  • 5

    Once the vegetables are roasted, add them to the skillet along with the fresh spinach. Stir everything together and let the spinach wilt, about 2 minutes.

  • 6

    Taste and adjust the seasonings if needed. Serve hot and enjoy your nutrient-packed skillet meal.