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 featuring lean ground beef sautéed with a medley of colorful roasted vegetables. This dish is both wholesome and balanced, offering tender beef, sweet bell peppers, succulent zucchini, and cherry tomatoes all brought together with aromatic herbs and spices.

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NUTRITION

382kcal
Protein
36.9g
Fat
19.8g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    In a skillet that is oven-safe, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook until it is browned, about 5-7 minutes.

  • 5

    Stir in the chopped vegetables and dried oregano. Season with salt and pepper to taste.

  • 6

    Allow the mixture to cook together for 2-3 minutes on the stovetop to meld the flavors.

  • 7

    Transfer the skillet to the preheated oven and roast for an additional 10-12 minutes, or until the vegetables are tender.

  • 8

    Remove from the oven, give the skillet a final stir, and serve warm.

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 featuring lean ground beef sautéed with a medley of colorful roasted vegetables. This dish is both wholesome and balanced, offering tender beef, sweet bell peppers, succulent zucchini, and cherry tomatoes all brought together with aromatic herbs and spices.

NUTRITION

382kcal
Protein
36.9g
Fat
19.8g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    In a skillet that is oven-safe, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook until it is browned, about 5-7 minutes.

  • 5

    Stir in the chopped vegetables and dried oregano. Season with salt and pepper to taste.

  • 6

    Allow the mixture to cook together for 2-3 minutes on the stovetop to meld the flavors.

  • 7

    Transfer the skillet to the preheated oven and roast for an additional 10-12 minutes, or until the vegetables are tender.

  • 8

    Remove from the oven, give the skillet a final stir, and serve warm.