Name: Lean Beef and Roasted Vegetable Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Lean Beef Sirloin; 1/2 cup sliced Red Bell Pepper; 1/2 cup sliced Zucchini; 1/4 cup sliced Red Onion; 1 tsp Olive Oil; 1/4 cup Nonfat Greek Yogurt; Salt and Pepper to taste

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lean Beef and Roasted Vegetable Skillet

Savor the robust flavors of lean beef paired with a medley of roasted bell peppers, zucchini, and red onion. Finished with a cool dollop of nonfat Greek yogurt, this skillet meal delivers a perfectly balanced dinner that is both nutritious and delicious.

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NUTRITION

Protein

39.8g

Fat

17.2g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Sirloin

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2
In a bowl, toss the sliced red bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
3
Spread the vegetables on the prepared baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
While the vegetables are roasting, season the lean beef sirloin with salt and pepper. Sear the beef in a hot skillet over medium-high heat for about 2-3 minutes per side until it reaches your desired doneness.
5
Slice the beef thinly and combine with the roasted vegetables in the skillet, warming together briefly.
6
Plate the mixture and top with a dollop of nonfat Greek yogurt for a tangy finish.