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 vibrant skillet dish featuring lean ground beef sautéed with a medley of roasted vegetables including bell peppers, zucchini, red onions, and cherry tomatoes. This hearty and colorful dish is seasoned with garlic, rosemary, salt, and pepper, delivering robust flavors perfect for a nutritious breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
32.9g
Fat
18.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 medium Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1 cup Cherry Tomatoes

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, garlic, rosemary, salt, and pepper. Roast in the preheated oven for about 15-20 minutes, stirring halfway through, until vegetables are tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground beef and cook it until browned and fully cooked, breaking it apart with a spoon as it cooks.

  • 5

    Once the vegetables are roasted, add them to the skillet with the cooked ground beef. Mix well and let the flavors meld for 2-3 minutes on low heat.

  • 6

    Taste and adjust seasonings if necessary. Serve warm and enjoy your nutritious skillet dish.

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 vibrant skillet dish featuring lean ground beef sautéed with a medley of roasted vegetables including bell peppers, zucchini, red onions, and cherry tomatoes. This hearty and colorful dish is seasoned with garlic, rosemary, salt, and pepper, delivering robust flavors perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

366kcal
Protein
32.9g
Fat
18.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 medium Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1 cup Cherry Tomatoes

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, garlic, rosemary, salt, and pepper. Roast in the preheated oven for about 15-20 minutes, stirring halfway through, until vegetables are tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground beef and cook it until browned and fully cooked, breaking it apart with a spoon as it cooks.

  • 5

    Once the vegetables are roasted, add them to the skillet with the cooked ground beef. Mix well and let the flavors meld for 2-3 minutes on low heat.

  • 6

    Taste and adjust seasonings if necessary. Serve warm and enjoy your nutritious skillet dish.