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

A savory and hearty skillet dish featuring lean ground beef infused with aromatic herbs, perfectly paired with a colorful medley of roasted vegetables. Each bite delivers warm, satisfying flavors and vibrant textures for a balanced, comforting meal.

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NUTRITION

354kcal
Protein
26.6g
Fat
17.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (113g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 medium Yellow Onion (110g)

2 Garlic Cloves (6g)

2 tsp Olive Oil (9g)

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

    Cut the red bell pepper into strips, zucchini into half-moons, and onion into wedges. Mince the garlic.

  • 3

    Toss the vegetables with 1 tsp olive oil, half of the dried herbs, salt, and pepper. Spread them on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat the remaining teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the lean ground beef to the skillet. Break it up with a spatula and cook until browned, about 6-8 minutes. Season with the remaining dried herbs, salt, and pepper.

  • 6

    Once the beef is cooked and the vegetables are roasted, combine them or serve the roasted vegetables alongside the beef. Enjoy your balanced, herb-seasoned skillet meal!

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

A savory and hearty skillet dish featuring lean ground beef infused with aromatic herbs, perfectly paired with a colorful medley of roasted vegetables. Each bite delivers warm, satisfying flavors and vibrant textures for a balanced, comforting meal.

NUTRITION

354kcal
Protein
26.6g
Fat
17.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (113g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 medium Yellow Onion (110g)

2 Garlic Cloves (6g)

2 tsp Olive Oil (9g)

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

    Cut the red bell pepper into strips, zucchini into half-moons, and onion into wedges. Mince the garlic.

  • 3

    Toss the vegetables with 1 tsp olive oil, half of the dried herbs, salt, and pepper. Spread them on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat the remaining teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the lean ground beef to the skillet. Break it up with a spatula and cook until browned, about 6-8 minutes. Season with the remaining dried herbs, salt, and pepper.

  • 6

    Once the beef is cooked and the vegetables are roasted, combine them or serve the roasted vegetables alongside the beef. Enjoy your balanced, herb-seasoned skillet meal!