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 flavors of lean ground beef infused with a medley of fresh herbs, lightly roasted with a colorful mix of zucchini, red bell pepper, red onion, and cherry tomatoes. This skillet meal is a wholesome, well-rounded plate perfect for a nutritious dinner, marrying rustic charm with vibrant taste and an inviting aroma of rosemary and thyme.

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NUTRITION

421kcal
Protein
38.7g
Fat
25.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 small Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the zucchini into rounds, halve the red bell pepper, quarter the red onion, and leave the cherry tomatoes whole.

  • 3

    Toss the vegetables lightly with olive oil, dried herbs, garlic powder, and a pinch of salt and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat.

  • 6

    Add the lean ground beef to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

  • 7

    Season the beef with additional salt, pepper, and herbs as desired.

  • 8

    Once cooked, combine the roasted vegetables with the ground beef in the skillet, stirring gently to mix the flavors.

  • 9

    Serve hot and enjoy a balanced, savory 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 flavors of lean ground beef infused with a medley of fresh herbs, lightly roasted with a colorful mix of zucchini, red bell pepper, red onion, and cherry tomatoes. This skillet meal is a wholesome, well-rounded plate perfect for a nutritious dinner, marrying rustic charm with vibrant taste and an inviting aroma of rosemary and thyme.

NUTRITION

421kcal
Protein
38.7g
Fat
25.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 small Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the zucchini into rounds, halve the red bell pepper, quarter the red onion, and leave the cherry tomatoes whole.

  • 3

    Toss the vegetables lightly with olive oil, dried herbs, garlic powder, and a pinch of salt and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat.

  • 6

    Add the lean ground beef to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

  • 7

    Season the beef with additional salt, pepper, and herbs as desired.

  • 8

    Once cooked, combine the roasted vegetables with the ground beef in the skillet, stirring gently to mix the flavors.

  • 9

    Serve hot and enjoy a balanced, savory meal.