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

A hearty and flavorful skillet meal featuring lean ground beef combined with a medley of roasted vegetables, perfectly seasoned and lightly finished with a touch of egg white for an added protein boost. This dish offers a satisfying balance of savory meat and tender, slightly charred vegetables, ideal for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

331kcal
Protein
35.1g
Fat
12.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (95% Lean)

1 large Egg White

1 cup diced Bell Pepper

1 cup sliced Zucchini

1/2 cup halved Cherry Tomatoes

1/4 cup diced Red Onion

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, toss the diced bell pepper, sliced zucchini, halved cherry tomatoes, and diced red onion with 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, until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef, breaking it up with a spatula, and cook until thoroughly browned, about 5-7 minutes. Drain any excess fat if necessary.

  • 5

    Once the beef is nearly done, stir in the egg white and cook for an additional 1-2 minutes until the egg white is set and well incorporated.

  • 6

    Fold in the roasted vegetables with the ground beef mixture, allowing the flavors to meld for a minute or two.

  • 7

    Adjust seasonings if needed, and then 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

A hearty and flavorful skillet meal featuring lean ground beef combined with a medley of roasted vegetables, perfectly seasoned and lightly finished with a touch of egg white for an added protein boost. This dish offers a satisfying balance of savory meat and tender, slightly charred vegetables, ideal for any meal of the day.

NUTRITION

331kcal
Protein
35.1g
Fat
12.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (95% Lean)

1 large Egg White

1 cup diced Bell Pepper

1 cup sliced Zucchini

1/2 cup halved Cherry Tomatoes

1/4 cup diced Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, toss the diced bell pepper, sliced zucchini, halved cherry tomatoes, and diced red onion with 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, until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef, breaking it up with a spatula, and cook until thoroughly browned, about 5-7 minutes. Drain any excess fat if necessary.

  • 5

    Once the beef is nearly done, stir in the egg white and cook for an additional 1-2 minutes until the egg white is set and well incorporated.

  • 6

    Fold in the roasted vegetables with the ground beef mixture, allowing the flavors to meld for a minute or two.

  • 7

    Adjust seasonings if needed, and then serve warm.