Lean Ground Beef and Tomato Skillet with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Tomato Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Tomato Skillet with Roasted Vegetables

Savor a hearty skillet featuring lean ground beef sautéed with fresh tomatoes, vibrant bell peppers, and zucchini, finished with a drizzle of olive oil. This dish offers a satisfying blend of savory flavors and tender roasted vegetables, perfect for a warm and nourishing meal.

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NUTRITION

383kcal
Protein
33.2g
Fat
19.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 cup Cherry Tomatoes

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Cut the red bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes if desired.

  • 3

    Place the bell pepper and zucchini on a baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Roast in the oven for 15-20 minutes until tender.

  • 4

    While the vegetables roast, heat a skillet over medium heat. Add the lean ground beef to the skillet.

  • 5

    Mince the garlic and add it to the beef once it starts browning. Cook until the beef is nearly done, breaking it up with a spatula.

  • 6

    Add the cherry tomatoes to the skillet and cook until they soften slightly, about 3-4 minutes. Season the mixture with salt and pepper to taste.

  • 7

    Once the vegetables are roasted, gently fold them into the beef and tomato mixture in the skillet.

  • 8

    Allow the flavors to meld together for another minute before serving.

Lean Ground Beef and Tomato Skillet with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Tomato Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Tomato Skillet with Roasted Vegetables

Savor a hearty skillet featuring lean ground beef sautéed with fresh tomatoes, vibrant bell peppers, and zucchini, finished with a drizzle of olive oil. This dish offers a satisfying blend of savory flavors and tender roasted vegetables, perfect for a warm and nourishing meal.

NUTRITION

383kcal
Protein
33.2g
Fat
19.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 cup Cherry Tomatoes

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Cut the red bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes if desired.

  • 3

    Place the bell pepper and zucchini on a baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Roast in the oven for 15-20 minutes until tender.

  • 4

    While the vegetables roast, heat a skillet over medium heat. Add the lean ground beef to the skillet.

  • 5

    Mince the garlic and add it to the beef once it starts browning. Cook until the beef is nearly done, breaking it up with a spatula.

  • 6

    Add the cherry tomatoes to the skillet and cook until they soften slightly, about 3-4 minutes. Season the mixture with salt and pepper to taste.

  • 7

    Once the vegetables are roasted, gently fold them into the beef and tomato mixture in the skillet.

  • 8

    Allow the flavors to meld together for another minute before serving.