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 the hearty comfort of lean ground beef gently sautéed with a vibrant medley of roasted vegetables and aromatic herbs. This skillet meal melds savory, herbaceous flavors with the natural sweetness of roasted bell peppers, zucchini, and red onions – a balanced and satisfying option ideal for breakfast, lunch, or dinner.

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NUTRITION

326kcal
Protein
32.1g
Fat
16g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef

1 cup Mixed Roasting Vegetables (Bell Pepper, Zucchini, Red Onion)

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    Chop the bell pepper, zucchini, and red onion into even pieces. Toss with olive oil, rosemary, salt, and pepper on a baking sheet.

  • 3

    Place the vegetables in the oven and roast for about 15-20 minutes until they begin to caramelize around the edges.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat and add the lean ground beef.

  • 5

    Cook the beef, breaking it up with a spatula, until fully browned and cooked through, about 6-8 minutes. Season with salt and pepper as desired.

  • 6

    Once the vegetables are roasted, combine them with the cooked ground beef in the skillet and stir gently to mix the flavors.

  • 7

    Serve warm, enjoying the aromatic blend of herbs with the rich, savory beef and naturally sweet roasted vegetables.

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 the hearty comfort of lean ground beef gently sautéed with a vibrant medley of roasted vegetables and aromatic herbs. This skillet meal melds savory, herbaceous flavors with the natural sweetness of roasted bell peppers, zucchini, and red onions – a balanced and satisfying option ideal for breakfast, lunch, or dinner.

NUTRITION

326kcal
Protein
32.1g
Fat
16g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef

1 cup Mixed Roasting Vegetables (Bell Pepper, Zucchini, Red Onion)

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    Chop the bell pepper, zucchini, and red onion into even pieces. Toss with olive oil, rosemary, salt, and pepper on a baking sheet.

  • 3

    Place the vegetables in the oven and roast for about 15-20 minutes until they begin to caramelize around the edges.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat and add the lean ground beef.

  • 5

    Cook the beef, breaking it up with a spatula, until fully browned and cooked through, about 6-8 minutes. Season with salt and pepper as desired.

  • 6

    Once the vegetables are roasted, combine them with the cooked ground beef in the skillet and stir gently to mix the flavors.

  • 7

    Serve warm, enjoying the aromatic blend of herbs with the rich, savory beef and naturally sweet roasted vegetables.