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 colorful and hearty skillet featuring lean ground beef seasoned with aromatic herbs, perfectly roasted zucchini, red bell pepper, cherry tomatoes, and red onion. Each bite delivers a delightful mix of savory protein and tender, caramelized veggies, making it an ideal meal for a balanced evening dinner.

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NUTRITION

385kcal
Protein
35.6g
Fat
18.6g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Toss the vegetables in olive oil, dried herbs, salt, and pepper. Spread them evenly on the baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes, until they are tender and slightly caramelized.

  • 5

    Meanwhile, heat a skillet over medium heat. Add the lean ground beef and cook, breaking it up with a spatula until fully browned and cooked through, about 6-8 minutes. Season with a pinch of salt and pepper.

  • 6

    Once the vegetables are roasted, add them to the skillet with the ground beef and gently stir to combine, allowing flavors to meld for an additional 2 minutes.

  • 7

    Serve the skillet hot, garnished with an extra sprinkle of dried herbs if desired.

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 colorful and hearty skillet featuring lean ground beef seasoned with aromatic herbs, perfectly roasted zucchini, red bell pepper, cherry tomatoes, and red onion. Each bite delivers a delightful mix of savory protein and tender, caramelized veggies, making it an ideal meal for a balanced evening dinner.

NUTRITION

385kcal
Protein
35.6g
Fat
18.6g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Toss the vegetables in olive oil, dried herbs, salt, and pepper. Spread them evenly on the baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes, until they are tender and slightly caramelized.

  • 5

    Meanwhile, heat a skillet over medium heat. Add the lean ground beef and cook, breaking it up with a spatula until fully browned and cooked through, about 6-8 minutes. Season with a pinch of salt and pepper.

  • 6

    Once the vegetables are roasted, add them to the skillet with the ground beef and gently stir to combine, allowing flavors to meld for an additional 2 minutes.

  • 7

    Serve the skillet hot, garnished with an extra sprinkle of dried herbs if desired.