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 the hearty balance of lean ground beef infused with a medley of fresh herbs and roasted to perfection alongside a vibrant mix of zucchini, red bell pepper, and red onion. This skillet dish delivers a satisfying blend of rich, savory flavor and nutrient-packed vegetables, making it a wholesome option for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

368kcal
Protein
41.1g
Fat
19.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (93% Lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large, oven-safe skillet over medium heat, add the olive oil. Sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the lean ground beef to the skillet. Break it apart and cook until browned, about 4-5 minutes. Drain any excess fat if necessary.

  • 5

    Stir in the chopped vegetables and dried herbs. Season with salt and black pepper. Cook for an additional 2-3 minutes, stirring occasionally to allow the vegetables to begin softening.

  • 6

    Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the vegetables are tender but still hold a slight crunch.

  • 7

    Remove from the oven, give a final stir, and serve immediately.

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 the hearty balance of lean ground beef infused with a medley of fresh herbs and roasted to perfection alongside a vibrant mix of zucchini, red bell pepper, and red onion. This skillet dish delivers a satisfying blend of rich, savory flavor and nutrient-packed vegetables, making it a wholesome option for any meal of the day.

NUTRITION

368kcal
Protein
41.1g
Fat
19.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (93% Lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.

  • 3

    In a large, oven-safe skillet over medium heat, add the olive oil. Sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the lean ground beef to the skillet. Break it apart and cook until browned, about 4-5 minutes. Drain any excess fat if necessary.

  • 5

    Stir in the chopped vegetables and dried herbs. Season with salt and black pepper. Cook for an additional 2-3 minutes, stirring occasionally to allow the vegetables to begin softening.

  • 6

    Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the vegetables are tender but still hold a slight crunch.

  • 7

    Remove from the oven, give a final stir, and serve immediately.