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, rustic flavors of lean ground beef combined with a vibrant medley of roasted vegetables, all enhanced by a garden-fresh herb seasoning. This skillet dish is perfect for breakfast, lunch, or dinner, bringing warmth, color, and satisfying taste to your plate.

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NUTRITION

422kcal
Protein
38.1g
Fat
19.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

0.5 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-size pieces. Halve the cherry tomatoes.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, salt, pepper, and half of the fresh thyme and parsley.

  • 4

    Spread the vegetables evenly on the prepared baking sheet and roast in the oven for 20 minutes until tender and lightly charred.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef, seasoning with salt, pepper, the remaining thyme, and parsley.

  • 6

    Cook the beef, breaking it up into small crumbles, until fully browned and cooked through, about 6-8 minutes.

  • 7

    Once the vegetables are roasted, combine them with the cooked ground beef in the skillet or mix gently in a serving bowl.

  • 8

    Taste and adjust the seasoning if necessary. Serve warm and enjoy your balanced, hearty meal.

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, rustic flavors of lean ground beef combined with a vibrant medley of roasted vegetables, all enhanced by a garden-fresh herb seasoning. This skillet dish is perfect for breakfast, lunch, or dinner, bringing warmth, color, and satisfying taste to your plate.

NUTRITION

422kcal
Protein
38.1g
Fat
19.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

0.5 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-size pieces. Halve the cherry tomatoes.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, salt, pepper, and half of the fresh thyme and parsley.

  • 4

    Spread the vegetables evenly on the prepared baking sheet and roast in the oven for 20 minutes until tender and lightly charred.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef, seasoning with salt, pepper, the remaining thyme, and parsley.

  • 6

    Cook the beef, breaking it up into small crumbles, until fully browned and cooked through, about 6-8 minutes.

  • 7

    Once the vegetables are roasted, combine them with the cooked ground beef in the skillet or mix gently in a serving bowl.

  • 8

    Taste and adjust the seasoning if necessary. Serve warm and enjoy your balanced, hearty meal.