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 skillet featuring lean ground beef paired with a medley of roasted vegetables. Each bite delivers warm, savory flavors from perfectly browned beef enhanced by the natural sweetness of red bell pepper, zucchini, and tomatoes, all lightly seasoned with garlic and herbs. This satisfying dish is ideal for a balanced meal, providing robust protein and vibrant veggies in every mouthful.

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NUTRITION

439kcal
Protein
37.2g
Fat
25.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup chopped Zucchini

1 medium Red Bell Pepper

1/2 medium Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Chop the zucchini, red bell pepper, onion, and cherry tomatoes into bite-sized pieces. Mince the garlic.

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, garlic, salt, and pepper. Roast in the oven for about 15-20 minutes or until vegetables are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until fully browned and cooked through; drain any excess fat if necessary.

  • 5

    Once both the beef and vegetables are ready, combine them in the skillet. Stir to mix the flavors and cook together for an additional 2-3 minutes to meld the tastes.

  • 6

    Adjust seasoning with salt and pepper as desired, then 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

Savor a hearty skillet featuring lean ground beef paired with a medley of roasted vegetables. Each bite delivers warm, savory flavors from perfectly browned beef enhanced by the natural sweetness of red bell pepper, zucchini, and tomatoes, all lightly seasoned with garlic and herbs. This satisfying dish is ideal for a balanced meal, providing robust protein and vibrant veggies in every mouthful.

NUTRITION

439kcal
Protein
37.2g
Fat
25.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup chopped Zucchini

1 medium Red Bell Pepper

1/2 medium Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Chop the zucchini, red bell pepper, onion, and cherry tomatoes into bite-sized pieces. Mince the garlic.

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, garlic, salt, and pepper. Roast in the oven for about 15-20 minutes or until vegetables are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until fully browned and cooked through; drain any excess fat if necessary.

  • 5

    Once both the beef and vegetables are ready, combine them in the skillet. Stir to mix the flavors and cook together for an additional 2-3 minutes to meld the tastes.

  • 6

    Adjust seasoning with salt and pepper as desired, then serve warm.