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

Enjoy a warm and comforting skillet featuring savory, herb-seasoned lean ground beef paired with a medley of roasted vegetables. This dish blends the hearty taste of high-quality beef with fresh zucchini, red bell pepper, and cherry tomatoes, enhanced by aromatic herbs and a touch of olive oil for a satisfying yet balanced meal.

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NUTRITION

429kcal
Protein
38.8g
Fat
26.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop zucchini, red bell pepper, and cherry tomatoes into bite-sized pieces. Place them on a baking sheet, drizzle with half a tablespoon of olive oil, sprinkle with salt, pepper, and half of the fresh herbs.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the remaining olive oil.

  • 5

    Add the lean ground beef to the skillet. Break it apart with a spatula while cooking until it is browned and fully cooked, about 6-8 minutes.

  • 6

    Season the beef with salt, pepper, and the remaining herbs as it cooks.

  • 7

    Once the beef is cooked and the vegetables are roasted, combine them in the skillet or serve the vegetables alongside the beef.

  • 8

    Toss gently to mix flavors 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

Enjoy a warm and comforting skillet featuring savory, herb-seasoned lean ground beef paired with a medley of roasted vegetables. This dish blends the hearty taste of high-quality beef with fresh zucchini, red bell pepper, and cherry tomatoes, enhanced by aromatic herbs and a touch of olive oil for a satisfying yet balanced meal.

NUTRITION

429kcal
Protein
38.8g
Fat
26.3g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop zucchini, red bell pepper, and cherry tomatoes into bite-sized pieces. Place them on a baking sheet, drizzle with half a tablespoon of olive oil, sprinkle with salt, pepper, and half of the fresh herbs.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the remaining olive oil.

  • 5

    Add the lean ground beef to the skillet. Break it apart with a spatula while cooking until it is browned and fully cooked, about 6-8 minutes.

  • 6

    Season the beef with salt, pepper, and the remaining herbs as it cooks.

  • 7

    Once the beef is cooked and the vegetables are roasted, combine them in the skillet or serve the vegetables alongside the beef.

  • 8

    Toss gently to mix flavors and serve warm.