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 meal featuring lean ground beef infused with aromatic herbs, paired with a colorful medley of roasted vegetables. The savory blend of beef, zucchini, bell pepper, cherry tomatoes, and red onion is elevated by extra virgin olive oil and a sprinkle of rosemary and thyme, making for a satisfying, balanced dish.

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NUTRITION

354kcal
Protein
32.8g
Fat
16.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 cup Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1/2 cup Cherry Tomatoes (halved)

1/4 medium Red Onion (sliced)

2 tsp Extra Virgin Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, toss the sliced zucchini, red bell pepper, cherry tomatoes, and red onion with one teaspoon of extra virgin olive oil, salt, and pepper. Spread the vegetables evenly on the baking sheet.

  • 3

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

  • 4

    Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the lean ground beef and break it apart with a spatula.

  • 5

    Season the beef with garlic powder, dried rosemary, dried thyme, salt, and pepper. Cook the beef until it is browned and cooked through, about 7-8 minutes.

  • 6

    Once the vegetables are done roasting, add them to the skillet with the ground beef and stir gently to combine the flavors.

  • 7

    Taste and adjust seasoning if needed. Serve warm for a beautifully balanced, protein-packed 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 a hearty skillet meal featuring lean ground beef infused with aromatic herbs, paired with a colorful medley of roasted vegetables. The savory blend of beef, zucchini, bell pepper, cherry tomatoes, and red onion is elevated by extra virgin olive oil and a sprinkle of rosemary and thyme, making for a satisfying, balanced dish.

NUTRITION

354kcal
Protein
32.8g
Fat
16.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 cup Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1/2 cup Cherry Tomatoes (halved)

1/4 medium Red Onion (sliced)

2 tsp Extra Virgin Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, toss the sliced zucchini, red bell pepper, cherry tomatoes, and red onion with one teaspoon of extra virgin olive oil, salt, and pepper. Spread the vegetables evenly on the baking sheet.

  • 3

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

  • 4

    Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the lean ground beef and break it apart with a spatula.

  • 5

    Season the beef with garlic powder, dried rosemary, dried thyme, salt, and pepper. Cook the beef until it is browned and cooked through, about 7-8 minutes.

  • 6

    Once the vegetables are done roasting, add them to the skillet with the ground beef and stir gently to combine the flavors.

  • 7

    Taste and adjust seasoning if needed. Serve warm for a beautifully balanced, protein-packed meal.