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 savory skillet meal featuring lean ground beef and an assortment of roasted vegetables, elevated by a hint of extra egg white for an added protein boost. This dish balances the hearty flavor of beef with the natural sweetness of bell pepper, tomato, and zucchini, all brought together with aromatic red onions and a splash of olive oil.

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NUTRITION

354kcal
Protein
33.8g
Fat
15.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Red Onion

1 medium Tomato

1 large Egg White

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red bell pepper, tomato, zucchini, and red onion into evenly sized pieces.

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced vegetables and sauté for about 3-4 minutes until slightly softened.

  • 4

    Add the lean ground beef to the skillet, breaking it up with a spatula. Season with salt and black pepper, and cook until the beef is browned and nearly cooked through.

  • 5

    Stir in the egg white, allowing it to incorporate into the mixture to boost the protein content, and cook for an additional 1-2 minutes.

  • 6

    Transfer the skillet to the preheated oven and roast for 8-10 minutes, letting the flavors meld and the vegetables become tender.

  • 7

    Remove from the oven, give a final stir, adjust seasoning if necessary, and 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

A savory skillet meal featuring lean ground beef and an assortment of roasted vegetables, elevated by a hint of extra egg white for an added protein boost. This dish balances the hearty flavor of beef with the natural sweetness of bell pepper, tomato, and zucchini, all brought together with aromatic red onions and a splash of olive oil.

NUTRITION

354kcal
Protein
33.8g
Fat
15.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Red Onion

1 medium Tomato

1 large Egg White

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red bell pepper, tomato, zucchini, and red onion into evenly sized pieces.

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced vegetables and sauté for about 3-4 minutes until slightly softened.

  • 4

    Add the lean ground beef to the skillet, breaking it up with a spatula. Season with salt and black pepper, and cook until the beef is browned and nearly cooked through.

  • 5

    Stir in the egg white, allowing it to incorporate into the mixture to boost the protein content, and cook for an additional 1-2 minutes.

  • 6

    Transfer the skillet to the preheated oven and roast for 8-10 minutes, letting the flavors meld and the vegetables become tender.

  • 7

    Remove from the oven, give a final stir, adjust seasoning if necessary, and serve warm.