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

Enjoy this hearty skillet featuring lean ground beef and a medley of roasted vegetables, brightened with sweet red bell pepper, zucchini, and broccoli, and complemented by a lightly cooked egg. Fresh herbs and garlic add an aromatic finish, making this dish a satisfying, balanced meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
37.6g
Fat
23.2g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef

1 Large Egg

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Broccoli

1 tsp Olive Oil

1 Garlic Clove

2 tbsp Fresh Herbs (Parsley/Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, minced garlic, and a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, until tender and slightly charred.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it up as it browns. Season with salt, pepper, and half of the fresh herbs.

  • 6

    Once the beef is nearly cooked through, create a small well in the center of the skillet and crack the egg into it. Cover the skillet and let the egg cook to your desired doneness.

  • 7

    When both the beef and egg are done and the vegetables are roasted, serve the ground beef skillet topped with the roast vegetables and a sprinkle of the remaining fresh herbs.

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

Enjoy this hearty skillet featuring lean ground beef and a medley of roasted vegetables, brightened with sweet red bell pepper, zucchini, and broccoli, and complemented by a lightly cooked egg. Fresh herbs and garlic add an aromatic finish, making this dish a satisfying, balanced meal perfect for any time of day.

NUTRITION

405kcal
Protein
37.6g
Fat
23.2g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Beef

1 Large Egg

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 cup Broccoli

1 tsp Olive Oil

1 Garlic Clove

2 tbsp Fresh Herbs (Parsley/Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, minced garlic, and a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, until tender and slightly charred.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it up as it browns. Season with salt, pepper, and half of the fresh herbs.

  • 6

    Once the beef is nearly cooked through, create a small well in the center of the skillet and crack the egg into it. Cover the skillet and let the egg cook to your desired doneness.

  • 7

    When both the beef and egg are done and the vegetables are roasted, serve the ground beef skillet topped with the roast vegetables and a sprinkle of the remaining fresh herbs.