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 hearty skillet dish featuring lean ground beef seasoned with aromatic herbs and combined with a colorful medley of roasted vegetables. This dish strikes a balance between protein and veggies, offering a satisfying and nutrient-packed meal ideal for breakfast, lunch, or dinner.

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NUTRITION

387kcal
Protein
39.7g
Fat
17.1g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1 portion Red Onion (approx 50g)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    In a skillet, heat the olive oil over medium heat. Add the chopped vegetables and toss to coat. Roast in the oven for 15-20 minutes or until they begin to caramelize and soften.

  • 4

    Meanwhile, heat a separate non-stick skillet over medium-high heat.

  • 5

    Add the lean ground beef to the skillet, breaking it apart as it cooks. Season with the mixed dried herbs, salt, and black pepper.

  • 6

    Cook the beef until it is browned and cooked through, about 6-8 minutes.

  • 7

    Combine the roasted vegetables with the cooked beef in one skillet, stirring to mix the flavors well.

  • 8

    Adjust seasonings if 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 a hearty skillet dish featuring lean ground beef seasoned with aromatic herbs and combined with a colorful medley of roasted vegetables. This dish strikes a balance between protein and veggies, offering a satisfying and nutrient-packed meal ideal for breakfast, lunch, or dinner.

NUTRITION

387kcal
Protein
39.7g
Fat
17.1g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1 portion Red Onion (approx 50g)

1 tsp Olive Oil

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.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the chopped vegetables and toss to coat. Roast in the oven for 15-20 minutes or until they begin to caramelize and soften.

  • 4

    Meanwhile, heat a separate non-stick skillet over medium-high heat.

  • 5

    Add the lean ground beef to the skillet, breaking it apart as it cooks. Season with the mixed dried herbs, salt, and black pepper.

  • 6

    Cook the beef until it is browned and cooked through, about 6-8 minutes.

  • 7

    Combine the roasted vegetables with the cooked beef in one skillet, stirring to mix the flavors well.

  • 8

    Adjust seasonings if needed, and serve warm.