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 hearty skillet dish featuring lean ground beef infused with aromatic herbs and a mix of roasted vegetables. The medley of bell peppers, zucchini, and red onions provides a burst of color and crunch, perfectly complementing the savory beef. Light yet satisfying, this dish is ideal for any meal time.

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NUTRITION

357kcal
Protein
31.3g
Fat
16.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

0.5 cup Zucchini (cooked)

0.5 cup Red Bell Pepper (raw)

0.5 cup Red Onion (raw)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, mixed dried herbs, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, until they start to caramelize and soften.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and break it apart with a spatula.

  • 5

    Season the beef with additional salt, pepper, and a pinch of the dried herbs, cooking until it is browned and cooked through.

  • 6

    Once the beef is ready and the vegetables are roasted, combine them in the skillet for a minute to allow the flavors to meld.

  • 7

    Plate the dish warm and adjust seasoning if needed before serving.

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 hearty skillet dish featuring lean ground beef infused with aromatic herbs and a mix of roasted vegetables. The medley of bell peppers, zucchini, and red onions provides a burst of color and crunch, perfectly complementing the savory beef. Light yet satisfying, this dish is ideal for any meal time.

NUTRITION

357kcal
Protein
31.3g
Fat
16.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

0.5 cup Zucchini (cooked)

0.5 cup Red Bell Pepper (raw)

0.5 cup Red Onion (raw)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, mixed dried herbs, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, until they start to caramelize and soften.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and break it apart with a spatula.

  • 5

    Season the beef with additional salt, pepper, and a pinch of the dried herbs, cooking until it is browned and cooked through.

  • 6

    Once the beef is ready and the vegetables are roasted, combine them in the skillet for a minute to allow the flavors to meld.

  • 7

    Plate the dish warm and adjust seasoning if needed before serving.