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 and colorful skillet featuring lean ground beef infused with aromatic herbs, beautifully complemented by a medley of roasted bell peppers, zucchini, red onion, and cherry tomatoes. This dish is a perfect balance of savory protein and fresh, vibrant vegetables that make it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

364kcal
Protein
33.4g
Fat
14.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 cup Mixed Bell Peppers

1 cup Zucchini

1/2 medium Red Onion (sliced)

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Fresh Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the sliced bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, and half of the rosemary and thyme.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they begin to soften and lightly brown.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Cook until browned, breaking it up with a spatula.

  • 5

    Add the minced garlic, remaining rosemary, and thyme to the beef and continue to cook for an additional 2 minutes.

  • 6

    Once the vegetables are roasted to your liking, gently fold them into the beef skillet. Adjust seasoning with salt and pepper.

  • 7

    Serve warm, enjoying the balance of hearty beef and roasted, aromatic vegetables.

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 and colorful skillet featuring lean ground beef infused with aromatic herbs, beautifully complemented by a medley of roasted bell peppers, zucchini, red onion, and cherry tomatoes. This dish is a perfect balance of savory protein and fresh, vibrant vegetables that make it a versatile option for breakfast, lunch, or dinner.

NUTRITION

364kcal
Protein
33.4g
Fat
14.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 cup Mixed Bell Peppers

1 cup Zucchini

1/2 medium Red Onion (sliced)

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Fresh Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the sliced bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, and half of the rosemary and thyme.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they begin to soften and lightly brown.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the lean ground beef. Cook until browned, breaking it up with a spatula.

  • 5

    Add the minced garlic, remaining rosemary, and thyme to the beef and continue to cook for an additional 2 minutes.

  • 6

    Once the vegetables are roasted to your liking, gently fold them into the beef skillet. Adjust seasoning with salt and pepper.

  • 7

    Serve warm, enjoying the balance of hearty beef and roasted, aromatic vegetables.