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 warmth of this hearty skillet that marries lean ground beef with a medley of roasted vegetables. Tender bell peppers, broccoli, zucchini, and onions are lightly roasted with a drizzle of olive oil, creating a vibrant dish that's as nutritious as it is flavorful. Perfect for a quick breakfast, lunch, or dinner, this dish offers a balanced mix of protein and veggies, delivering both energy and satisfaction in every bite.

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NUTRITION

355kcal
Protein
32g
Fat
16.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef (93% lean)

1 cup chopped Red Bell Pepper

1 cup chopped Broccoli

1/2 cup diced Zucchini

1/4 cup diced Onion

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, broccoli, diced zucchini, and diced onion with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Cook the beef, breaking it up with a spoon, until it is browned and cooked through.

  • 5

    Drain any excess fat from the skillet if necessary, then season the beef with a pinch of salt and pepper.

  • 6

    Once the vegetables are roasted, combine them with the cooked ground beef in the skillet. Stir to mix well and heat through.

  • 7

    Taste and adjust seasoning if needed, 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 the warmth of this hearty skillet that marries lean ground beef with a medley of roasted vegetables. Tender bell peppers, broccoli, zucchini, and onions are lightly roasted with a drizzle of olive oil, creating a vibrant dish that's as nutritious as it is flavorful. Perfect for a quick breakfast, lunch, or dinner, this dish offers a balanced mix of protein and veggies, delivering both energy and satisfaction in every bite.

NUTRITION

355kcal
Protein
32g
Fat
16.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef (93% lean)

1 cup chopped Red Bell Pepper

1 cup chopped Broccoli

1/2 cup diced Zucchini

1/4 cup diced Onion

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, broccoli, diced zucchini, and diced onion with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Cook the beef, breaking it up with a spoon, until it is browned and cooked through.

  • 5

    Drain any excess fat from the skillet if necessary, then season the beef with a pinch of salt and pepper.

  • 6

    Once the vegetables are roasted, combine them with the cooked ground beef in the skillet. Stir to mix well and heat through.

  • 7

    Taste and adjust seasoning if needed, then serve warm.