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 flavors of lean ground beef combined with a colorful medley of roasted vegetables. This skillet meal offers a satisfying balance of savory beef and sweet, roasted zucchini, red bell pepper, and red onion, lightly enhanced with garlic and olive oil for an extra burst of flavor. Perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

384kcal
Protein
33.5g
Fat
23.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (170g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/4 medium Red Onion (40g)

1 clove Garlic

1 tsp Olive Oil (5g)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the zucchini, red bell pepper, and red onion into bite-sized pieces. Mince the garlic.

  • 3

    On a baking sheet, toss the chopped vegetables and garlic with olive oil, salt, and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef, breaking it up with a spatula as it cooks.

  • 6

    Cook the beef until browned and just cooked through, about 6-8 minutes. Season with salt and pepper.

  • 7

    Once both the beef and vegetables are ready, combine them in the skillet and stir briefly to mix the flavors.

  • 8

    Serve warm as a satisfying meal suitable for breakfast, lunch, or dinner.

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 flavors of lean ground beef combined with a colorful medley of roasted vegetables. This skillet meal offers a satisfying balance of savory beef and sweet, roasted zucchini, red bell pepper, and red onion, lightly enhanced with garlic and olive oil for an extra burst of flavor. Perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

384kcal
Protein
33.5g
Fat
23.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (170g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/4 medium Red Onion (40g)

1 clove Garlic

1 tsp Olive Oil (5g)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the zucchini, red bell pepper, and red onion into bite-sized pieces. Mince the garlic.

  • 3

    On a baking sheet, toss the chopped vegetables and garlic with olive oil, salt, and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef, breaking it up with a spatula as it cooks.

  • 6

    Cook the beef until browned and just cooked through, about 6-8 minutes. Season with salt and pepper.

  • 7

    Once both the beef and vegetables are ready, combine them in the skillet and stir briefly to mix the flavors.

  • 8

    Serve warm as a satisfying meal suitable for breakfast, lunch, or dinner.