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 goodness of lean ground beef paired with an array of colorful roasted vegetables, including zucchini, bell pepper, onion, and cherry tomatoes. This skillet dish boasts a perfect blend of savory spices and a touch of olive oil, making for a nutritious, satisfying meal that's as delicious as it is balanced.

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NUTRITION

349kcal
Protein
32.7g
Fat
14.7g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Yellow Onion

1/2 cup Cherry Tomatoes

1 cup Spinach

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the zucchini, red bell pepper, and yellow onion into bite-sized pieces. Halve the cherry tomatoes and mince the garlic.

  • 3

    Toss the chopped vegetables and garlic with the olive oil, salt, and pepper on a baking sheet. Roast in the oven for 15-20 minutes until they begin to soften and caramelize.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Season with a pinch of salt and pepper, and cook until browned and fully cooked through, breaking it up into small pieces.

  • 5

    Once the vegetables are roasted, add them to the skillet with ground beef. Toss in the fresh spinach and stir until the spinach wilts.

  • 6

    Adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy your balanced, nutrient-packed 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 the hearty goodness of lean ground beef paired with an array of colorful roasted vegetables, including zucchini, bell pepper, onion, and cherry tomatoes. This skillet dish boasts a perfect blend of savory spices and a touch of olive oil, making for a nutritious, satisfying meal that's as delicious as it is balanced.

NUTRITION

349kcal
Protein
32.7g
Fat
14.7g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Yellow Onion

1/2 cup Cherry Tomatoes

1 cup Spinach

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the zucchini, red bell pepper, and yellow onion into bite-sized pieces. Halve the cherry tomatoes and mince the garlic.

  • 3

    Toss the chopped vegetables and garlic with the olive oil, salt, and pepper on a baking sheet. Roast in the oven for 15-20 minutes until they begin to soften and caramelize.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Season with a pinch of salt and pepper, and cook until browned and fully cooked through, breaking it up into small pieces.

  • 5

    Once the vegetables are roasted, add them to the skillet with ground beef. Toss in the fresh spinach and stir until the spinach wilts.

  • 6

    Adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy your balanced, nutrient-packed meal.