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

Savor a hearty, nutrient-packed skillet featuring lean ground beef paired with a medley of roasted vegetables. The dish features tender red bell pepper, zucchini, and sweet onions, all kissed with a hint of olive oil and herbs, creating a balanced meal that's as appealing in taste as it is in its clean presentation.

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NUTRITION

365kcal
Protein
35.8g
Fat
20.2g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Yellow Onion

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

1 tsp Dried Italian Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red bell pepper, half a medium zucchini, and quarter of a yellow onion into bite-size pieces. Mince the garlic clove.

  • 3

    In a bowl, toss the diced vegetables with olive oil, dried Italian herbs, and a pinch of salt and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While vegetables are roasting, heat a non-stick skillet over medium-high heat. Add the lean ground beef to the skillet, breaking it apart with a spatula.

  • 6

    Cook the beef until it is browned and cooked through, about 6-8 minutes. Stir in the minced garlic during the last minute of cooking.

  • 7

    Once the vegetables are roasted, add them directly to the skillet with the cooked ground beef. Toss to combine and adjust seasoning if necessary.

  • 8

    Serve hot and enjoy your balanced, nutrient-dense 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

Savor a hearty, nutrient-packed skillet featuring lean ground beef paired with a medley of roasted vegetables. The dish features tender red bell pepper, zucchini, and sweet onions, all kissed with a hint of olive oil and herbs, creating a balanced meal that's as appealing in taste as it is in its clean presentation.

NUTRITION

365kcal
Protein
35.8g
Fat
20.2g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Yellow Onion

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

1 tsp Dried Italian Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red bell pepper, half a medium zucchini, and quarter of a yellow onion into bite-size pieces. Mince the garlic clove.

  • 3

    In a bowl, toss the diced vegetables with olive oil, dried Italian herbs, and a pinch of salt and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While vegetables are roasting, heat a non-stick skillet over medium-high heat. Add the lean ground beef to the skillet, breaking it apart with a spatula.

  • 6

    Cook the beef until it is browned and cooked through, about 6-8 minutes. Stir in the minced garlic during the last minute of cooking.

  • 7

    Once the vegetables are roasted, add them directly to the skillet with the cooked ground beef. Toss to combine and adjust seasoning if necessary.

  • 8

    Serve hot and enjoy your balanced, nutrient-dense skillet meal.