Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

Savor this hearty skillet boasting lean ground beef and a vibrant medley of roasted vegetables, enhanced with aromatic rosemary and garlic. Each bite delivers warm, rustic flavors balanced by the freshness of bell peppers, zucchini, and cherry tomatoes. The drizzle of olive oil ties the dish together with a silky finish, making it a wholesome and satisfying meal any time of day.

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NUTRITION

444kcal
Protein
38.4g
Fat
26g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup diced Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large skillet, heat the olive oil over medium heat.

  • 3

    Add the diced red onion and minced garlic, sautéing until fragrant and slightly softened.

  • 4

    Add the lean ground beef to the skillet. Cook until browned, breaking it up into small pieces as it cooks.

  • 5

    Season the beef with fresh rosemary, salt, and pepper, stirring to incorporate the flavors.

  • 6

    Add the chopped red bell pepper, zucchini, and cherry tomatoes to the skillet. Toss everything together and cook for an additional 3-4 minutes.

  • 7

    Transfer the skillet to the preheated oven and roast for 8-10 minutes to allow the vegetables to soften and meld with the beef flavors.

  • 8

    Remove from the oven and serve hot. Enjoy your delicious and balanced meal!

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables

Savor this hearty skillet boasting lean ground beef and a vibrant medley of roasted vegetables, enhanced with aromatic rosemary and garlic. Each bite delivers warm, rustic flavors balanced by the freshness of bell peppers, zucchini, and cherry tomatoes. The drizzle of olive oil ties the dish together with a silky finish, making it a wholesome and satisfying meal any time of day.

NUTRITION

444kcal
Protein
38.4g
Fat
26g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup diced Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large skillet, heat the olive oil over medium heat.

  • 3

    Add the diced red onion and minced garlic, sautéing until fragrant and slightly softened.

  • 4

    Add the lean ground beef to the skillet. Cook until browned, breaking it up into small pieces as it cooks.

  • 5

    Season the beef with fresh rosemary, salt, and pepper, stirring to incorporate the flavors.

  • 6

    Add the chopped red bell pepper, zucchini, and cherry tomatoes to the skillet. Toss everything together and cook for an additional 3-4 minutes.

  • 7

    Transfer the skillet to the preheated oven and roast for 8-10 minutes to allow the vegetables to soften and meld with the beef flavors.

  • 8

    Remove from the oven and serve hot. Enjoy your delicious and balanced meal!