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 vibrant skillet meal featuring lean ground beef combined with a medley of roasted vegetables including zucchini, red bell pepper, onion, cherry tomatoes, and fresh spinach. Sautéed in a hint of olive oil and garlic, this dish offers a satisfying blend of flavors and textures perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

378kcal
Protein
35.9g
Fat
20.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef

1 cup Zucchini (chopped)

1 medium Red Bell Pepper

1/2 medium Yellow Onion

1/2 cup Cherry Tomatoes (halved)

1 cup Baby Spinach

1 teaspoon Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped zucchini, halved cherry tomatoes, and sliced red bell pepper with a drizzle of olive oil, salt, and pepper. Roast for about 15-20 minutes until vegetables are tender.

  • 3

    Meanwhile, heat a skillet over medium heat and add the remaining olive oil. Sauté the minced garlic and sliced yellow onion until translucent.

  • 4

    Add the lean ground beef to the skillet. Break it apart and cook until browned and fully cooked, about 5-7 minutes.

  • 5

    Once the beef is cooked, mix in the roasted vegetables and baby spinach. Cook for an additional 2 minutes until the spinach wilts slightly.

  • 6

    Season with salt and pepper to taste, 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 vibrant skillet meal featuring lean ground beef combined with a medley of roasted vegetables including zucchini, red bell pepper, onion, cherry tomatoes, and fresh spinach. Sautéed in a hint of olive oil and garlic, this dish offers a satisfying blend of flavors and textures perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

378kcal
Protein
35.9g
Fat
20.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef

1 cup Zucchini (chopped)

1 medium Red Bell Pepper

1/2 medium Yellow Onion

1/2 cup Cherry Tomatoes (halved)

1 cup Baby Spinach

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped zucchini, halved cherry tomatoes, and sliced red bell pepper with a drizzle of olive oil, salt, and pepper. Roast for about 15-20 minutes until vegetables are tender.

  • 3

    Meanwhile, heat a skillet over medium heat and add the remaining olive oil. Sauté the minced garlic and sliced yellow onion until translucent.

  • 4

    Add the lean ground beef to the skillet. Break it apart and cook until browned and fully cooked, about 5-7 minutes.

  • 5

    Once the beef is cooked, mix in the roasted vegetables and baby spinach. Cook for an additional 2 minutes until the spinach wilts slightly.

  • 6

    Season with salt and pepper to taste, and serve warm.