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

Enjoy a hearty skillet meal featuring lean ground beef paired with a medley of roasted vegetables including zucchini, red bell pepper, cherry tomatoes, and red onion. This vibrant dish is lightly seasoned with garlic and olive oil, delivering a satisfying balance of protein, fiber, and essential nutrients in every bite.

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NUTRITION

412kcal
Protein
44.4g
Fat
17.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

150g Lean Ground Beef (90% lean)

1 medium Zucchini (≈196g)

1 medium Red Bell Pepper (≈120g)

1 cup Cherry Tomatoes (≈150g)

1/2 medium Red Onion (≈50g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    In a bowl, toss the chopped vegetables and garlic with olive oil, salt, and pepper to taste.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Cook, breaking it up with a spatula, until browned and fully cooked, about 6-8 minutes. Season with salt and pepper as desired.

  • 6

    Combine the roasted vegetables with the cooked ground beef in the skillet. Stir well and allow the flavors to meld for a couple of minutes over low heat.

  • 7

    Serve warm and enjoy your balanced, protein-packed 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

Enjoy a hearty skillet meal featuring lean ground beef paired with a medley of roasted vegetables including zucchini, red bell pepper, cherry tomatoes, and red onion. This vibrant dish is lightly seasoned with garlic and olive oil, delivering a satisfying balance of protein, fiber, and essential nutrients in every bite.

NUTRITION

412kcal
Protein
44.4g
Fat
17.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

150g Lean Ground Beef (90% lean)

1 medium Zucchini (≈196g)

1 medium Red Bell Pepper (≈120g)

1 cup Cherry Tomatoes (≈150g)

1/2 medium Red Onion (≈50g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    In a bowl, toss the chopped vegetables and garlic with olive oil, salt, and pepper to taste.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Cook, breaking it up with a spatula, until browned and fully cooked, about 6-8 minutes. Season with salt and pepper as desired.

  • 6

    Combine the roasted vegetables with the cooked ground beef in the skillet. Stir well and allow the flavors to meld for a couple of minutes over low heat.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.