Herb-Seasoned Lean 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 Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Savor the rich flavors of tender, herb-seasoned lean beef combined with a colorful medley of roasted vegetables. Juicy beef slices mingle with bell peppers, zucchini, red onions, and cherry tomatoes, all lightly tossed in olive oil and aromatic herbs. This balanced dish delivers a hearty protein punch while remaining light and nutritious.

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NUTRITION

345kcal
Protein
41.4g
Fat
12.2g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef

1 medium Red Bell Pepper

1 medium Zucchini

1/2 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F to prepare the roasted vegetables.

  • 2

    Cut the red bell pepper and zucchini into bite-sized pieces, slice the red onion, and halve the cherry tomatoes.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, minced garlic, and a pinch of salt and pepper. Spread them out on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the lean beef with chopped fresh rosemary, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the seasoned beef and sear for about 3-4 minutes per side, or until the desired doneness is reached.

  • 6

    Once both the beef and vegetables are cooked, combine them on a serving plate. Slice the beef against the grain and top the roasted vegetables with the beef slices.

  • 7

    Serve immediately, enjoying the warm, herb-infused flavors of the dish.

Herb-Seasoned Lean 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 Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Savor the rich flavors of tender, herb-seasoned lean beef combined with a colorful medley of roasted vegetables. Juicy beef slices mingle with bell peppers, zucchini, red onions, and cherry tomatoes, all lightly tossed in olive oil and aromatic herbs. This balanced dish delivers a hearty protein punch while remaining light and nutritious.

NUTRITION

345kcal
Protein
41.4g
Fat
12.2g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef

1 medium Red Bell Pepper

1 medium Zucchini

1/2 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F to prepare the roasted vegetables.

  • 2

    Cut the red bell pepper and zucchini into bite-sized pieces, slice the red onion, and halve the cherry tomatoes.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, minced garlic, and a pinch of salt and pepper. Spread them out on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the lean beef with chopped fresh rosemary, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the seasoned beef and sear for about 3-4 minutes per side, or until the desired doneness is reached.

  • 6

    Once both the beef and vegetables are cooked, combine them on a serving plate. Slice the beef against the grain and top the roasted vegetables with the beef slices.

  • 7

    Serve immediately, enjoying the warm, herb-infused flavors of the dish.