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 perfectly browned and mingled with colorful roasted vegetables. This dish is a nutrient-packed medley of bell peppers, zucchini, cherry tomatoes, and red onion, lightly tossed with olive oil and aromatic herbs. Enjoy a balanced meal that's as delicious as it is wholesome, with a satisfying blend of savory flavors and tender textures.

Try 7 days free, then $12.99 / mo.

NUTRITION

491kcal
Protein
39.6g
Fat
32.4g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Cherry Tomatoes

1/2 medium Red Onion

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Dried Italian Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, cherry tomatoes (if needed cut in halves), and red onion into bite-sized pieces.

  • 3

    Place the chopped vegetables on a baking sheet, drizzle with olive oil, add minced garlic, dried Italian herbs, salt, and pepper. Toss to combine.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred on the edges.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Break it apart and cook until browned and cooked through, about 6-8 minutes.

  • 6

    Combine the roasted vegetables with the cooked ground beef in the skillet. Stir and let them meld together for a couple of minutes on low heat.

  • 7

    Taste and adjust seasoning if necessary before serving the warm, hearty skillet 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 a hearty skillet featuring lean ground beef perfectly browned and mingled with colorful roasted vegetables. This dish is a nutrient-packed medley of bell peppers, zucchini, cherry tomatoes, and red onion, lightly tossed with olive oil and aromatic herbs. Enjoy a balanced meal that's as delicious as it is wholesome, with a satisfying blend of savory flavors and tender textures.

NUTRITION

491kcal
Protein
39.6g
Fat
32.4g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Cherry Tomatoes

1/2 medium Red Onion

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, cherry tomatoes (if needed cut in halves), and red onion into bite-sized pieces.

  • 3

    Place the chopped vegetables on a baking sheet, drizzle with olive oil, add minced garlic, dried Italian herbs, salt, and pepper. Toss to combine.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred on the edges.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Break it apart and cook until browned and cooked through, about 6-8 minutes.

  • 6

    Combine the roasted vegetables with the cooked ground beef in the skillet. Stir and let them meld together for a couple of minutes on low heat.

  • 7

    Taste and adjust seasoning if necessary before serving the warm, hearty skillet meal.