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 featuring lean ground beef combined with a rainbow of roasted vegetables. This dish boasts savory, slightly charred bell peppers, zucchini, red onions, and juicy cherry tomatoes, all perfectly enhanced with a hint of oregano and olive oil. Enjoy a satisfying meal that balances protein and vibrant veggies in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

382kcal
Protein
43.4g
Fat
16.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Dried Oregano

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a bowl, toss the chopped vegetables with olive oil, dried oregano, salt, and pepper.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it is browned and cooked through.

  • 6

    Drain any excess fat from the skillet if necessary.

  • 7

    Once the vegetables are roasted, add them to the skillet with the cooked ground beef. Stir well to combine and let the flavors meld for a couple of minutes.

  • 8

    Taste and adjust seasoning with additional salt and pepper if desired. Serve hot.

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 featuring lean ground beef combined with a rainbow of roasted vegetables. This dish boasts savory, slightly charred bell peppers, zucchini, red onions, and juicy cherry tomatoes, all perfectly enhanced with a hint of oregano and olive oil. Enjoy a satisfying meal that balances protein and vibrant veggies in every bite.

NUTRITION

382kcal
Protein
43.4g
Fat
16.4g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a bowl, toss the chopped vegetables with olive oil, dried oregano, salt, and pepper.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it is browned and cooked through.

  • 6

    Drain any excess fat from the skillet if necessary.

  • 7

    Once the vegetables are roasted, add them to the skillet with the cooked ground beef. Stir well to combine and let the flavors meld for a couple of minutes.

  • 8

    Taste and adjust seasoning with additional salt and pepper if desired. Serve hot.