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

A hearty skillet featuring lean ground beef sautéed with a colorful medley of roasted vegetables. This dish offers a satisfying balance of protein and nutrients while delivering a warm, rustic flavor perfect for any time of the day.

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NUTRITION

458kcal
Protein
38.5g
Fat
21.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup sliced Mushrooms

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Slice the mushrooms if not already sliced.

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, salt, and pepper. Roast them in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a nonstick skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it is fully browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.

  • 5

    Once the vegetables are done roasting, add them to the skillet with the ground beef and stir to combine.

  • 6

    Taste and adjust seasoning if needed, then serve hot.

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

A hearty skillet featuring lean ground beef sautéed with a colorful medley of roasted vegetables. This dish offers a satisfying balance of protein and nutrients while delivering a warm, rustic flavor perfect for any time of the day.

NUTRITION

458kcal
Protein
38.5g
Fat
21.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup sliced Mushrooms

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Slice the mushrooms if not already sliced.

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, salt, and pepper. Roast them in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a nonstick skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it is fully browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.

  • 5

    Once the vegetables are done roasting, add them to the skillet with the ground beef and stir to combine.

  • 6

    Taste and adjust seasoning if needed, then serve hot.