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 perfectly seasoned with fresh herbs, harmoniously paired with roasted red bell pepper, zucchini, cherry tomatoes, and red onion. Each bite brings together a rich medley of flavors and textures, making it a satisfying meal for dinner.

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NUTRITION

380kcal
Protein
36.3g
Fat
18.4g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, halve the cherry tomatoes, cut the zucchini into half-moons, and quarter the red onion.

  • 3

    In a bowl, toss the vegetables with olive oil, mixed fresh herbs, salt, and black pepper.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes until they are tender and slightly charred.

  • 5

    Meanwhile, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it up into small pieces as it cooks. Season with a pinch of salt, pepper, and additional herbs if desired.

  • 6

    Once the vegetables are roasted, gently stir them into the skillet with the cooked ground beef.

  • 7

    Mix thoroughly to allow the flavors to meld and then 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 perfectly seasoned with fresh herbs, harmoniously paired with roasted red bell pepper, zucchini, cherry tomatoes, and red onion. Each bite brings together a rich medley of flavors and textures, making it a satisfying meal for dinner.

NUTRITION

380kcal
Protein
36.3g
Fat
18.4g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, halve the cherry tomatoes, cut the zucchini into half-moons, and quarter the red onion.

  • 3

    In a bowl, toss the vegetables with olive oil, mixed fresh herbs, salt, and black pepper.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes until they are tender and slightly charred.

  • 5

    Meanwhile, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it up into small pieces as it cooks. Season with a pinch of salt, pepper, and additional herbs if desired.

  • 6

    Once the vegetables are roasted, gently stir them into the skillet with the cooked ground beef.

  • 7

    Mix thoroughly to allow the flavors to meld and then serve warm.