Lean Ground Beef Skillet with Roasted Vegetables

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

Lean Ground Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Skillet with Roasted Vegetables

Savor the hearty flavors of lean ground beef gently sautéed with a vibrant medley of roasted vegetables. This dish offers a perfect balance of savory protein and colorful, nutrient-packed vegetables, lightly seasoned and finished with a drizzle of olive oil to enhance its rich, satisfying taste.

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NUTRITION

405kcal
Protein
36.7g
Fat
19.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 small Red Onion, sliced

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, slice the zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef, breaking it up with a spatula. Season with salt and pepper.

  • 5

    Cook the beef until it is browned and fully cooked, about 6-8 minutes.

  • 6

    Once the vegetables are roasted, combine them with the cooked beef in the skillet. Stir well to blend the flavors.

  • 7

    Serve hot and enjoy this balanced, nutrient-packed skillet meal.

Lean Ground Beef Skillet with Roasted Vegetables

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

Lean Ground Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Skillet with Roasted Vegetables

Savor the hearty flavors of lean ground beef gently sautéed with a vibrant medley of roasted vegetables. This dish offers a perfect balance of savory protein and colorful, nutrient-packed vegetables, lightly seasoned and finished with a drizzle of olive oil to enhance its rich, satisfying taste.

NUTRITION

405kcal
Protein
36.7g
Fat
19.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 small Red Onion, sliced

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, slice the zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef, breaking it up with a spatula. Season with salt and pepper.

  • 5

    Cook the beef until it is browned and fully cooked, about 6-8 minutes.

  • 6

    Once the vegetables are roasted, combine them with the cooked beef in the skillet. Stir well to blend the flavors.

  • 7

    Serve hot and enjoy this balanced, nutrient-packed skillet meal.