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 a hearty skillet where lean ground beef meets an assortment of vibrant roasted vegetables. The beef is gently sautéed with garlic and finished with a medley of bell peppers, zucchini, cherry tomatoes, and red onion. This dish brings together robust flavors in a light, satisfying meal perfect for any time of day.

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NUTRITION

334kcal
Protein
32.6g
Fat
14.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1 medium Bell Pepper

1 medium Zucchini

1/2 cup Cherry Tomatoes

1/2 small Red Onion

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and slice the bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Mince the garlic.

  • 3

    Toss the vegetables with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a skillet over medium heat. Add the lean ground beef and minced garlic.

  • 6

    Cook the beef, breaking it apart with a spatula, until it is fully browned and cooked through, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 7

    Once both the beef and vegetables are ready, combine them in the skillet and stir for an additional 2 minutes to blend flavors.

  • 8

    Serve warm and enjoy your nutrient-packed, flavorful 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

Savor a hearty skillet where lean ground beef meets an assortment of vibrant roasted vegetables. The beef is gently sautéed with garlic and finished with a medley of bell peppers, zucchini, cherry tomatoes, and red onion. This dish brings together robust flavors in a light, satisfying meal perfect for any time of day.

NUTRITION

334kcal
Protein
32.6g
Fat
14.7g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1 medium Bell Pepper

1 medium Zucchini

1/2 cup Cherry Tomatoes

1/2 small Red Onion

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and slice the bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Mince the garlic.

  • 3

    Toss the vegetables with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a skillet over medium heat. Add the lean ground beef and minced garlic.

  • 6

    Cook the beef, breaking it apart with a spatula, until it is fully browned and cooked through, about 5-7 minutes. Season with a pinch of salt and pepper.

  • 7

    Once both the beef and vegetables are ready, combine them in the skillet and stir for an additional 2 minutes to blend flavors.

  • 8

    Serve warm and enjoy your nutrient-packed, flavorful skillet meal.