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 a hearty yet light dish featuring lean beef expertly seasoned with fresh herbs, sautéed alongside an array of colorful roasted vegetables. This skillet meal delivers a comforting burst of savory flavors, complemented by the delicate sweetness of bell peppers and zucchini, making it a perfect dinner option for busy evenings.

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NUTRITION

323kcal
Protein
32.1g
Fat
14.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the zucchini into half-moons, red bell pepper into strips, and red onion into thin wedges. Place the vegetables on a baking sheet lined with parchment paper.

  • 3

    Drizzle the vegetables with olive oil and season with a pinch of salt, pepper, chopped rosemary, and thyme. Toss to evenly coat.

  • 4

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

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean beef and season with salt, pepper, and finely chopped rosemary and thyme.

  • 6

    Cook the beef for about 4-5 minutes, stirring occasionally until it is browned and cooked to your liking.

  • 7

    Once both the beef and vegetables are done, combine them in the skillet, gently mixing to incorporate the flavors.

  • 8

    Serve warm and enjoy your flavorful, nutrient-packed meal.

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 a hearty yet light dish featuring lean beef expertly seasoned with fresh herbs, sautéed alongside an array of colorful roasted vegetables. This skillet meal delivers a comforting burst of savory flavors, complemented by the delicate sweetness of bell peppers and zucchini, making it a perfect dinner option for busy evenings.

NUTRITION

323kcal
Protein
32.1g
Fat
14.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the zucchini into half-moons, red bell pepper into strips, and red onion into thin wedges. Place the vegetables on a baking sheet lined with parchment paper.

  • 3

    Drizzle the vegetables with olive oil and season with a pinch of salt, pepper, chopped rosemary, and thyme. Toss to evenly coat.

  • 4

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

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean beef and season with salt, pepper, and finely chopped rosemary and thyme.

  • 6

    Cook the beef for about 4-5 minutes, stirring occasionally until it is browned and cooked to your liking.

  • 7

    Once both the beef and vegetables are done, combine them in the skillet, gently mixing to incorporate the flavors.

  • 8

    Serve warm and enjoy your flavorful, nutrient-packed meal.