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 a colorful, hearty skillet featuring lean ground beef infused with fragrant herbs, nestled among a medley of roasted vegetables including bell peppers, zucchini, broccoli, and a hint of red onion. This balanced dish is perfect for breakfast, lunch, or dinner, delivering a robust flavor profile with an aromatic herb blend that elevates the natural tastes of each ingredient.

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NUTRITION

387kcal
Protein
49.6g
Fat
15.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Red Bell Pepper

1 small Zucchini

1 cup Broccoli

1/4 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, broccoli, and red onion into bite-sized pieces. Mince the garlic.

  • 3

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

  • 4

    Spread the vegetables onto a baking sheet in a single layer and roast in the oven for 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it up into small pieces.

  • 6

    Once the beef is nearly cooked, add the minced garlic and cook for an additional 1-2 minutes until fragrant.

  • 7

    Season the beef with salt and pepper to taste.

  • 8

    Combine the cooked beef with the roasted vegetables in the skillet, mixing well.

  • 9

    Serve the herb-seasoned lean ground beef skillet hot, and enjoy a balanced meal that’s rich in flavor and nutrition.

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 a colorful, hearty skillet featuring lean ground beef infused with fragrant herbs, nestled among a medley of roasted vegetables including bell peppers, zucchini, broccoli, and a hint of red onion. This balanced dish is perfect for breakfast, lunch, or dinner, delivering a robust flavor profile with an aromatic herb blend that elevates the natural tastes of each ingredient.

NUTRITION

387kcal
Protein
49.6g
Fat
15.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Red Bell Pepper

1 small Zucchini

1 cup Broccoli

1/4 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, broccoli, and red onion into bite-sized pieces. Mince the garlic.

  • 3

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

  • 4

    Spread the vegetables onto a baking sheet in a single layer and roast in the oven for 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it up into small pieces.

  • 6

    Once the beef is nearly cooked, add the minced garlic and cook for an additional 1-2 minutes until fragrant.

  • 7

    Season the beef with salt and pepper to taste.

  • 8

    Combine the cooked beef with the roasted vegetables in the skillet, mixing well.

  • 9

    Serve the herb-seasoned lean ground beef skillet hot, and enjoy a balanced meal that’s rich in flavor and nutrition.