Lean Ground Beef and Roasted Veggie Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Roasted Veggie Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Veggie Skillet

Savor the hearty flavors of lean ground beef perfectly paired with a medley of roasted bell pepper, zucchini, and mushrooms. Finished with a hint of garlic and a drizzle of olive oil, this rustic skillet dish delivers a satisfying balance of protein and vibrant, roasted vegetables – a wholesome meal that’s both delicious and nourishing.

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NUTRITION

376kcal
Protein
37.8g
Fat
20.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Bell Pepper

1 small Zucchini

1 cup sliced Mushrooms

1 tsp Olive Oil

2 cloves Garlic

Pinch Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables: slice the bell pepper and zucchini into bite-sized pieces and clean and slice the mushrooms. Mince the garlic.

  • 3

    In a cast iron skillet or ovenproof pan, heat the olive oil over medium heat.

  • 4

    Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the lean ground beef, breaking it apart as it cooks. Season with salt, pepper, and a pinch of Italian seasoning.

  • 6

    Once the beef starts to brown, add the bell pepper, zucchini, and mushrooms. Continue to sauté for 3-4 minutes to let the flavors combine.

  • 7

    Transfer the skillet to the preheated oven and roast for 8-10 minutes until the vegetables are tender and the beef is fully cooked.

  • 8

    Remove from the oven, adjust seasoning if necessary, and serve hot.

Lean Ground Beef and Roasted Veggie Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Roasted Veggie Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Veggie Skillet

Savor the hearty flavors of lean ground beef perfectly paired with a medley of roasted bell pepper, zucchini, and mushrooms. Finished with a hint of garlic and a drizzle of olive oil, this rustic skillet dish delivers a satisfying balance of protein and vibrant, roasted vegetables – a wholesome meal that’s both delicious and nourishing.

NUTRITION

376kcal
Protein
37.8g
Fat
20.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Bell Pepper

1 small Zucchini

1 cup sliced Mushrooms

1 tsp Olive Oil

2 cloves Garlic

Pinch Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables: slice the bell pepper and zucchini into bite-sized pieces and clean and slice the mushrooms. Mince the garlic.

  • 3

    In a cast iron skillet or ovenproof pan, heat the olive oil over medium heat.

  • 4

    Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the lean ground beef, breaking it apart as it cooks. Season with salt, pepper, and a pinch of Italian seasoning.

  • 6

    Once the beef starts to brown, add the bell pepper, zucchini, and mushrooms. Continue to sauté for 3-4 minutes to let the flavors combine.

  • 7

    Transfer the skillet to the preheated oven and roast for 8-10 minutes until the vegetables are tender and the beef is fully cooked.

  • 8

    Remove from the oven, adjust seasoning if necessary, and serve hot.