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 meal featuring lean ground beef sautéed with a vibrant mix of roasted vegetables. This dish offers a balanced medley of tender bell peppers, zucchini, red onion, and mushrooms, enhanced by the fragrant touch of garlic and a hint of olive oil for richness. Perfectly seasoned and satisfying, it makes for a nutritious meal any time of the day.

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NUTRITION

406kcal
Protein
38.4g
Fat
20.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup White Button Mushrooms

2 cloves Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. If you prefer a slightly roasted texture for your vegetables, spread the chopped red bell pepper, zucchini, red onion, and mushrooms on a baking sheet. Drizzle with half of the olive oil, season with salt and pepper, and roast for about 15 minutes until tender.

  • 2

    While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the lean ground beef to the skillet. Break up the meat and cook until it is browned and cooked through, about 7-8 minutes. Season with a pinch of salt and pepper during cooking.

  • 4

    Once the vegetables are roasted, add them into the skillet with the cooked ground beef. Stir gently to combine and allow the flavors to meld for an additional 2 minutes over medium heat.

  • 5

    Taste and adjust seasoning if necessary. Serve hot and enjoy this balanced, nutrient-dense skillet dish.

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 meal featuring lean ground beef sautéed with a vibrant mix of roasted vegetables. This dish offers a balanced medley of tender bell peppers, zucchini, red onion, and mushrooms, enhanced by the fragrant touch of garlic and a hint of olive oil for richness. Perfectly seasoned and satisfying, it makes for a nutritious meal any time of the day.

NUTRITION

406kcal
Protein
38.4g
Fat
20.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup White Button Mushrooms

2 cloves Garlic

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. If you prefer a slightly roasted texture for your vegetables, spread the chopped red bell pepper, zucchini, red onion, and mushrooms on a baking sheet. Drizzle with half of the olive oil, season with salt and pepper, and roast for about 15 minutes until tender.

  • 2

    While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the lean ground beef to the skillet. Break up the meat and cook until it is browned and cooked through, about 7-8 minutes. Season with a pinch of salt and pepper during cooking.

  • 4

    Once the vegetables are roasted, add them into the skillet with the cooked ground beef. Stir gently to combine and allow the flavors to meld for an additional 2 minutes over medium heat.

  • 5

    Taste and adjust seasoning if necessary. Serve hot and enjoy this balanced, nutrient-dense skillet dish.