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 hearty skillet dish featuring lean ground beef sautéed with a medley of colorful roasted vegetables. This savory meal bursts with the freshness of zucchini, red bell pepper, and onion, all accented by a hint of garlic and olive oil. Perfect for a balanced dinner, this dish delivers satisfying flavor while keeping its calorie and protein content in check.

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NUTRITION

364kcal
Protein
45.7g
Fat
16.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef (93% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Yellow Onion

1 teaspoon Olive Oil

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the zucchini into half-inch pieces, dice the red bell pepper, and slice the yellow onion into thin wedges. Mince the garlic clove.

  • 3

    In a bowl, toss the chopped zucchini, red bell pepper, and onion with the olive oil and minced garlic until evenly coated.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast in the oven for about 15-20 minutes, stirring halfway through, until they begin to soften and get a slight char.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it is browned and fully cooked through.

  • 6

    Once the vegetables are roasted, add them to the skillet with the ground beef. Stir together and let the flavors meld for an additional 3-4 minutes over medium heat.

  • 7

    Adjust seasoning with salt and pepper if desired. Serve hot and enjoy your nutrient-packed, low-calorie 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

A hearty skillet dish featuring lean ground beef sautéed with a medley of colorful roasted vegetables. This savory meal bursts with the freshness of zucchini, red bell pepper, and onion, all accented by a hint of garlic and olive oil. Perfect for a balanced dinner, this dish delivers satisfying flavor while keeping its calorie and protein content in check.

NUTRITION

364kcal
Protein
45.7g
Fat
16.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef (93% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Yellow Onion

1 teaspoon Olive Oil

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the zucchini into half-inch pieces, dice the red bell pepper, and slice the yellow onion into thin wedges. Mince the garlic clove.

  • 3

    In a bowl, toss the chopped zucchini, red bell pepper, and onion with the olive oil and minced garlic until evenly coated.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast in the oven for about 15-20 minutes, stirring halfway through, until they begin to soften and get a slight char.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it is browned and fully cooked through.

  • 6

    Once the vegetables are roasted, add them to the skillet with the ground beef. Stir together and let the flavors meld for an additional 3-4 minutes over medium heat.

  • 7

    Adjust seasoning with salt and pepper if desired. Serve hot and enjoy your nutrient-packed, low-calorie skillet meal.