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 vibrant flavors of lean ground beef paired with a colorful medley of roasted vegetables. This skillet dish shines with fresh herbs like thyme and rosemary, infusing every bite with an aromatic, herbaceous kick. A satisfying and balanced meal that's perfect for breakfast, lunch, or dinner, providing a wholesome mix of protein and veggies in a light, delicious preparation.

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NUTRITION

394kcal
Protein
37.7g
Fat
20g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1 cup Mixed Bell Peppers

1 cup Zucchini

1/2 cup Mushrooms

1/2 cup Cherry Tomatoes

1/4 cup Red Onion

1 tbsp Olive Oil

2 cloves Fresh Garlic

1 tbsp Fresh Thyme & Rosemary

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chopped mixed bell peppers, zucchini, mushrooms, cherry tomatoes, and red onion with olive oil, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 4

    Meanwhile, heat a non-stick skillet over medium-high heat and add the lean ground beef. Break it apart with a spoon as it cooks.

  • 5

    Season the beef with salt, pepper, and extra fresh herbs if desired. Cook until the beef is browned and cooked through, about 5-7 minutes.

  • 6

    Once the vegetables are done, combine them with the cooked beef in the skillet or serve the beef topped with the roasted vegetables.

  • 7

    Give a final stir to blend the flavors, adjust salt and pepper to taste, and 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 the vibrant flavors of lean ground beef paired with a colorful medley of roasted vegetables. This skillet dish shines with fresh herbs like thyme and rosemary, infusing every bite with an aromatic, herbaceous kick. A satisfying and balanced meal that's perfect for breakfast, lunch, or dinner, providing a wholesome mix of protein and veggies in a light, delicious preparation.

NUTRITION

394kcal
Protein
37.7g
Fat
20g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1 cup Mixed Bell Peppers

1 cup Zucchini

1/2 cup Mushrooms

1/2 cup Cherry Tomatoes

1/4 cup Red Onion

1 tbsp Olive Oil

2 cloves Fresh Garlic

1 tbsp Fresh Thyme & Rosemary

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chopped mixed bell peppers, zucchini, mushrooms, cherry tomatoes, and red onion with olive oil, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 4

    Meanwhile, heat a non-stick skillet over medium-high heat and add the lean ground beef. Break it apart with a spoon as it cooks.

  • 5

    Season the beef with salt, pepper, and extra fresh herbs if desired. Cook until the beef is browned and cooked through, about 5-7 minutes.

  • 6

    Once the vegetables are done, combine them with the cooked beef in the skillet or serve the beef topped with the roasted vegetables.

  • 7

    Give a final stir to blend the flavors, adjust salt and pepper to taste, and serve warm.