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 the hearty blend of lean ground beef and colorful roasted vegetables in this skillet dish that’s as nutritious as it is delicious. Tender beef mingles with sweet bell peppers, zucchini, and cherry tomatoes, all lightly sautéed in olive oil for a satisfying meal that energizes and delights your taste buds.

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NUTRITION

380kcal
Protein
35.6g
Fat
17.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef (90% lean)

1 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Yellow Onion, chopped

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if you prefer roasted vegetables, or prepare a large skillet on medium heat for stovetop sautéing.

  • 2

    If roasting, toss chopped red bell pepper, zucchini, cherry tomatoes, and onion with olive oil, salt, and pepper on a baking tray. Roast for 15-20 minutes until tender. For stovetop, add vegetables to a preheated skillet with olive oil and sauté until softened.

  • 3

    In a separate skillet over medium-high heat, add the lean ground beef. Season with salt and pepper and break it apart as it cooks.

  • 4

    Sauté the beef until it is fully browned and cooked through, about 7-10 minutes. If you roasted the vegetables, add them into the beef skillet and stir to combine.

  • 5

    Adjust seasoning with additional salt and pepper if needed, and serve warm as a hearty, balanced 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 the hearty blend of lean ground beef and colorful roasted vegetables in this skillet dish that’s as nutritious as it is delicious. Tender beef mingles with sweet bell peppers, zucchini, and cherry tomatoes, all lightly sautéed in olive oil for a satisfying meal that energizes and delights your taste buds.

NUTRITION

380kcal
Protein
35.6g
Fat
17.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef (90% lean)

1 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Yellow Onion, chopped

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if you prefer roasted vegetables, or prepare a large skillet on medium heat for stovetop sautéing.

  • 2

    If roasting, toss chopped red bell pepper, zucchini, cherry tomatoes, and onion with olive oil, salt, and pepper on a baking tray. Roast for 15-20 minutes until tender. For stovetop, add vegetables to a preheated skillet with olive oil and sauté until softened.

  • 3

    In a separate skillet over medium-high heat, add the lean ground beef. Season with salt and pepper and break it apart as it cooks.

  • 4

    Sauté the beef until it is fully browned and cooked through, about 7-10 minutes. If you roasted the vegetables, add them into the beef skillet and stir to combine.

  • 5

    Adjust seasoning with additional salt and pepper if needed, and serve warm as a hearty, balanced meal.