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 this hearty skillet dish combining savory lean ground beef with a vibrant medley of roasted vegetables, kissed with aromatic herbs. Perfect for a balanced dinner that delights the palate while keeping the macros in check.

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NUTRITION

372kcal
Protein
37g
Fat
20.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1 quarter Red Onion

2 teaspoons Olive Oil

2 tablespoons Mixed Fresh Herbs

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the seasoned vegetables on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly charred on the edges.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the remaining 1 teaspoon of olive oil.

  • 5

    Crumble the lean ground beef into the skillet. Season with salt, pepper, and chopped fresh herbs (parsley and thyme). Sauté the beef until it is fully browned and cooked through, about 6-8 minutes.

  • 6

    Once the vegetables are done roasting, combine them with the cooked beef in the skillet. Stir to mix the flavors.

  • 7

    Adjust seasoning as needed, 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

Savor this hearty skillet dish combining savory lean ground beef with a vibrant medley of roasted vegetables, kissed with aromatic herbs. Perfect for a balanced dinner that delights the palate while keeping the macros in check.

NUTRITION

372kcal
Protein
37g
Fat
20.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1 quarter Red Onion

2 teaspoons Olive Oil

2 tablespoons Mixed Fresh Herbs

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the seasoned vegetables on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly charred on the edges.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the remaining 1 teaspoon of olive oil.

  • 5

    Crumble the lean ground beef into the skillet. Season with salt, pepper, and chopped fresh herbs (parsley and thyme). Sauté the beef until it is fully browned and cooked through, about 6-8 minutes.

  • 6

    Once the vegetables are done roasting, combine them with the cooked beef in the skillet. Stir to mix the flavors.

  • 7

    Adjust seasoning as needed, and serve warm.