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 robust flavors of lean beef paired with a vibrant medley of roasted vegetables. Tender, herb-infused ground beef mingles with sweet bell peppers, zucchini, cherry tomatoes, and red onions, all lightly sautéed in a touch of olive oil. This hearty skillet delivers an enticing aroma and satisfying texture for a delicious, balanced meal.

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NUTRITION

371kcal
Protein
34.2g
Fat
23g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (85% Lean)

1/2 large Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if you prefer a roasted finish for the vegetables.

  • 2

    Chop the red bell pepper into strips, slice the zucchini into half-moons, halve the cherry tomatoes, and thinly slice the red onion.

  • 3

    Heat a large skillet over medium-high heat and add the olive oil.

  • 4

    Add the lean ground beef to the skillet. Break it apart with a spatula and cook until just browned.

  • 5

    Mix in the chopped red bell pepper, zucchini, cherry tomatoes, and red onion with the beef.

  • 6

    Add the fresh rosemary and thyme, and season with salt and black pepper. Stir to combine the flavors.

  • 7

    Sauté for 5-7 minutes until the vegetables are just tender. If you prefer your vegetables more roasted, transfer the skillet to the preheated oven for an additional 5 minutes.

  • 8

    Plate the skillet mixture and serve immediately, enjoying the blend of herb-seasoned beef and perfectly cooked vegetables.

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 robust flavors of lean beef paired with a vibrant medley of roasted vegetables. Tender, herb-infused ground beef mingles with sweet bell peppers, zucchini, cherry tomatoes, and red onions, all lightly sautéed in a touch of olive oil. This hearty skillet delivers an enticing aroma and satisfying texture for a delicious, balanced meal.

NUTRITION

371kcal
Protein
34.2g
Fat
23g
Carbs
11.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (85% Lean)

1/2 large Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if you prefer a roasted finish for the vegetables.

  • 2

    Chop the red bell pepper into strips, slice the zucchini into half-moons, halve the cherry tomatoes, and thinly slice the red onion.

  • 3

    Heat a large skillet over medium-high heat and add the olive oil.

  • 4

    Add the lean ground beef to the skillet. Break it apart with a spatula and cook until just browned.

  • 5

    Mix in the chopped red bell pepper, zucchini, cherry tomatoes, and red onion with the beef.

  • 6

    Add the fresh rosemary and thyme, and season with salt and black pepper. Stir to combine the flavors.

  • 7

    Sauté for 5-7 minutes until the vegetables are just tender. If you prefer your vegetables more roasted, transfer the skillet to the preheated oven for an additional 5 minutes.

  • 8

    Plate the skillet mixture and serve immediately, enjoying the blend of herb-seasoned beef and perfectly cooked vegetables.