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 the robust flavors of seasoned lean ground beef paired with a medley of roasted vegetables. This skillet dish offers a delightful balance of savory beef, sweet red bell pepper, tender zucchini, aromatic onion, and garlic, all finished with a drizzle of extra virgin olive oil. Perfect for a wholesome meal any time of the day, this dish is light yet satisfying and fits neatly into your balanced eating plan.

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NUTRITION

379kcal
Protein
34.7g
Fat
20.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Yellow Onion

1 Garlic Clove

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red bell pepper, zucchini, and onion into bite-sized pieces, and mince the garlic clove.

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the diced vegetables to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.

  • 5

    Push the vegetables to the side of the skillet and add the lean ground beef in the center. Break it apart with a spatula and cook until browned, about 5-6 minutes. Mix the beef with the vegetables.

  • 6

    Season the mixture with salt and pepper (to taste), and stir well to combine.

  • 7

    Transfer the skillet to the preheated oven and roast for an additional 8-10 minutes to allow the flavors to meld and the vegetables to become tender.

  • 8

    Remove from the oven, give a final stir, adjust seasoning if necessary, and 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

Savor the robust flavors of seasoned lean ground beef paired with a medley of roasted vegetables. This skillet dish offers a delightful balance of savory beef, sweet red bell pepper, tender zucchini, aromatic onion, and garlic, all finished with a drizzle of extra virgin olive oil. Perfect for a wholesome meal any time of the day, this dish is light yet satisfying and fits neatly into your balanced eating plan.

NUTRITION

379kcal
Protein
34.7g
Fat
20.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Yellow Onion

1 Garlic Clove

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red bell pepper, zucchini, and onion into bite-sized pieces, and mince the garlic clove.

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the diced vegetables to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.

  • 5

    Push the vegetables to the side of the skillet and add the lean ground beef in the center. Break it apart with a spatula and cook until browned, about 5-6 minutes. Mix the beef with the vegetables.

  • 6

    Season the mixture with salt and pepper (to taste), and stir well to combine.

  • 7

    Transfer the skillet to the preheated oven and roast for an additional 8-10 minutes to allow the flavors to meld and the vegetables to become tender.

  • 8

    Remove from the oven, give a final stir, adjust seasoning if necessary, and serve warm.