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, nutrient-packed skillet featuring lean ground beef mixed with a colorful medley of roasted vegetables. This dish brings together tender beef with crisp bell peppers, zucchini, and onions, enhanced by a fragrant garlic and herb infusion. Perfect for a filling meal that balances protein and fresh flavors.

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NUTRITION

401kcal
Protein
37.4g
Fat
16.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup chopped Red Bell Pepper

1 medium Zucchini

1/2 cup chopped Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking tray, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, garlic, dried thyme, salt, and pepper.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat and add the lean ground beef.

  • 5

    Cook the ground beef, breaking it up as it browns, until fully cooked and no longer pink, about 6-8 minutes. Season with salt and pepper to taste.

  • 6

    Once the vegetables are roasted, add them to the skillet with the beef and stir to combine.

  • 7

    Allow the flavors to meld together over low heat for an additional 2 minutes before serving.

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, nutrient-packed skillet featuring lean ground beef mixed with a colorful medley of roasted vegetables. This dish brings together tender beef with crisp bell peppers, zucchini, and onions, enhanced by a fragrant garlic and herb infusion. Perfect for a filling meal that balances protein and fresh flavors.

NUTRITION

401kcal
Protein
37.4g
Fat
16.1g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup chopped Red Bell Pepper

1 medium Zucchini

1/2 cup chopped Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking tray, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, garlic, dried thyme, salt, and pepper.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes, or until tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat and add the lean ground beef.

  • 5

    Cook the ground beef, breaking it up as it browns, until fully cooked and no longer pink, about 6-8 minutes. Season with salt and pepper to taste.

  • 6

    Once the vegetables are roasted, add them to the skillet with the beef and stir to combine.

  • 7

    Allow the flavors to meld together over low heat for an additional 2 minutes before serving.