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 wholesome skillet dish featuring lean ground beef fragranced with aromatic herbs and an array of roasted vegetables. This colorful medley of broccoli, red bell pepper, and zucchini is lightly sautéed in extra virgin olive oil, creating a satisfying, nutrient-packed meal perfect for a balanced dinner.

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NUTRITION

391kcal
Protein
37.8g
Fat
23.9g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup Broccoli (chopped)

1 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 tbsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss broccoli, red bell pepper, and zucchini with half of the olive oil, garlic powder, thyme, rosemary, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, heat the remaining olive oil in a skillet over medium-high heat.

  • 4

    Add the lean ground beef to the skillet, breaking it up with a spoon. Season with a pinch of salt and pepper.

  • 5

    Cook the beef until browned and cooked through, about 5-7 minutes.

  • 6

    Once the vegetables are roasted, fold them into the skillet with the beef. Mix well and let the flavors meld for an additional 2 minutes over low heat.

  • 7

    Taste and adjust seasonings if necessary. Serve warm.

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 wholesome skillet dish featuring lean ground beef fragranced with aromatic herbs and an array of roasted vegetables. This colorful medley of broccoli, red bell pepper, and zucchini is lightly sautéed in extra virgin olive oil, creating a satisfying, nutrient-packed meal perfect for a balanced dinner.

NUTRITION

391kcal
Protein
37.8g
Fat
23.9g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup Broccoli (chopped)

1 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 tbsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss broccoli, red bell pepper, and zucchini with half of the olive oil, garlic powder, thyme, rosemary, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables are roasting, heat the remaining olive oil in a skillet over medium-high heat.

  • 4

    Add the lean ground beef to the skillet, breaking it up with a spoon. Season with a pinch of salt and pepper.

  • 5

    Cook the beef until browned and cooked through, about 5-7 minutes.

  • 6

    Once the vegetables are roasted, fold them into the skillet with the beef. Mix well and let the flavors meld for an additional 2 minutes over low heat.

  • 7

    Taste and adjust seasonings if necessary. Serve warm.