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 savory skillet meal featuring lean ground beef paired with a medley of roasted red bell pepper, zucchini, and onions, all infused with garlic and a hint of olive oil for a light yet satisfying dish.

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NUTRITION

405kcal
Protein
47.5g
Fat
22.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup chopped Onion

1 tsp Olive Oil

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, sliced zucchini, and chopped onion with olive oil and minced garlic.

  • 3

    Spread the vegetables in an even layer and roast in the oven for about 15-20 minutes until they begin to soften and slightly char on the edges.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and add the lean ground beef. Cook, breaking it apart with a spatula, until it is fully browned and cooked through.

  • 5

    Once the vegetables are roasted, lower the oven temperature to keep them warm, and combine them with the cooked ground beef in the skillet.

  • 6

    Stir everything together over low heat for a few minutes to meld the flavors. Season with salt and pepper to taste.

  • 7

    Serve immediately, enjoying a balanced meal rich in protein and vibrant roasted flavors.

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 savory skillet meal featuring lean ground beef paired with a medley of roasted red bell pepper, zucchini, and onions, all infused with garlic and a hint of olive oil for a light yet satisfying dish.

NUTRITION

405kcal
Protein
47.5g
Fat
22.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup chopped Onion

1 tsp Olive Oil

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, sliced zucchini, and chopped onion with olive oil and minced garlic.

  • 3

    Spread the vegetables in an even layer and roast in the oven for about 15-20 minutes until they begin to soften and slightly char on the edges.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and add the lean ground beef. Cook, breaking it apart with a spatula, until it is fully browned and cooked through.

  • 5

    Once the vegetables are roasted, lower the oven temperature to keep them warm, and combine them with the cooked ground beef in the skillet.

  • 6

    Stir everything together over low heat for a few minutes to meld the flavors. Season with salt and pepper to taste.

  • 7

    Serve immediately, enjoying a balanced meal rich in protein and vibrant roasted flavors.