Lean Ground Beef and Roasted Veggie Skillet

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

Lean Ground Beef and Roasted Veggie Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Veggie Skillet

Savor the hearty flavors of lean ground beef paired with a medley of roasted colorful vegetables, all light yet satisfying for any meal of the day. This skillet dish offers a delicious balance of protein and vitamins, accented with a perfectly cooked egg that elevates the dish to a breakfast-for-dinner delight.

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NUTRITION

389kcal
Protein
37.1g
Fat
19.8g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 large Egg

1 medium Red Bell Pepper

½ medium Zucchini

½ small Red Onion

½ cup Cherry Tomatoes (halved)

1 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Slice the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables in a small bowl with olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes or until tender and slightly caramelized.

  • 4

    While the veggies roast, heat a skillet over medium-high heat. Add the lean ground beef, breaking it apart as it cooks. Season with salt, pepper, and garlic powder. Cook until the beef is browned and cooked through, about 5-7 minutes.

  • 5

    In a separate small pan, cook the egg to your liking (poached or sunny side up work beautifully) ensuring the yolk remains runny to add extra richness to the skillet.

  • 6

    Combine the roasted vegetables with the cooked ground beef in the skillet. Give the mixture a gentle toss and allow flavors to meld for another minute on low heat.

  • 7

    Transfer the beef and veggie mix to a serving bowl or plate. Top with the cooked egg, and serve immediately, enjoying the balance of warm, savory beef and sweet roasted vegetables.

Lean Ground Beef and Roasted Veggie Skillet

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

Lean Ground Beef and Roasted Veggie Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Veggie Skillet

Savor the hearty flavors of lean ground beef paired with a medley of roasted colorful vegetables, all light yet satisfying for any meal of the day. This skillet dish offers a delicious balance of protein and vitamins, accented with a perfectly cooked egg that elevates the dish to a breakfast-for-dinner delight.

NUTRITION

389kcal
Protein
37.1g
Fat
19.8g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 large Egg

1 medium Red Bell Pepper

½ medium Zucchini

½ small Red Onion

½ cup Cherry Tomatoes (halved)

1 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Slice the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables in a small bowl with olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes or until tender and slightly caramelized.

  • 4

    While the veggies roast, heat a skillet over medium-high heat. Add the lean ground beef, breaking it apart as it cooks. Season with salt, pepper, and garlic powder. Cook until the beef is browned and cooked through, about 5-7 minutes.

  • 5

    In a separate small pan, cook the egg to your liking (poached or sunny side up work beautifully) ensuring the yolk remains runny to add extra richness to the skillet.

  • 6

    Combine the roasted vegetables with the cooked ground beef in the skillet. Give the mixture a gentle toss and allow flavors to meld for another minute on low heat.

  • 7

    Transfer the beef and veggie mix to a serving bowl or plate. Top with the cooked egg, and serve immediately, enjoying the balance of warm, savory beef and sweet roasted vegetables.