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

A comforting, savory skillet featuring lean ground beef infused with aromatic herbs and paired with a medley of roasted vegetables. This dish offers a flavorful bite with its tender beef, lightly caramelized zucchini, red bell pepper, cherry tomatoes, and mushrooms, all brought together by a dash of garlic and olive oil for a satisfying meal any time of day.

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NUTRITION

437kcal
Protein
40.5g
Fat
20.2g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Ground Beef

1 cup chopped Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup sliced Mushrooms

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chopped zucchini, diced red bell pepper, halved cherry tomatoes, and sliced mushrooms with olive oil, garlic, mixed dried herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until they begin to soften and turn lightly golden.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef and cook until browned and fully cooked, breaking it up into crumbles as it cooks. Season with additional salt and pepper if needed.

  • 5

    Once the beef is nearly done, gently stir in the roasted vegetables to combine the flavors.

  • 6

    Plate the skillet mixture and serve warm, enjoying the blend of herbed beef and vibrant roasted vegetables.

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

A comforting, savory skillet featuring lean ground beef infused with aromatic herbs and paired with a medley of roasted vegetables. This dish offers a flavorful bite with its tender beef, lightly caramelized zucchini, red bell pepper, cherry tomatoes, and mushrooms, all brought together by a dash of garlic and olive oil for a satisfying meal any time of day.

NUTRITION

437kcal
Protein
40.5g
Fat
20.2g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Ground Beef

1 cup chopped Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup sliced Mushrooms

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper, to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chopped zucchini, diced red bell pepper, halved cherry tomatoes, and sliced mushrooms with olive oil, garlic, mixed dried herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until they begin to soften and turn lightly golden.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef and cook until browned and fully cooked, breaking it up into crumbles as it cooks. Season with additional salt and pepper if needed.

  • 5

    Once the beef is nearly done, gently stir in the roasted vegetables to combine the flavors.

  • 6

    Plate the skillet mixture and serve warm, enjoying the blend of herbed beef and vibrant roasted vegetables.