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 a hearty and balanced skillet featuring lean ground beef infused with fresh herbs, complemented by a medley of roasted bell pepper, zucchini, and onions. Finished with a protein boost from egg whites, this dish is a satisfying, vibrant meal perfect for breakfast, lunch, or dinner.

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NUTRITION

321kcal
Protein
29.8g
Fat
14.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93% lean)

1 medium Red Bell Pepper

1 medium Zucchini

½ medium Yellow Onion

3 Egg Whites

1 tsp Olive Oil

1 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and yellow onion into bite-sized pieces. Toss them in a bowl with the olive oil, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until they become tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook until it browns, breaking it apart with a spatula. Season with a pinch of salt and black pepper.

  • 5

    Once the beef is mostly cooked, lower the heat and pour in the egg whites, stirring continuously until they are fully set and integrated with the beef.

  • 6

    Combine the roasted vegetables with the beef and egg white mixture. Give everything a gentle stir to blend the flavors.

  • 7

    Serve the skillet warm and enjoy a 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

Enjoy a hearty and balanced skillet featuring lean ground beef infused with fresh herbs, complemented by a medley of roasted bell pepper, zucchini, and onions. Finished with a protein boost from egg whites, this dish is a satisfying, vibrant meal perfect for breakfast, lunch, or dinner.

NUTRITION

321kcal
Protein
29.8g
Fat
14.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (93% lean)

1 medium Red Bell Pepper

1 medium Zucchini

½ medium Yellow Onion

3 Egg Whites

1 tsp Olive Oil

1 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and yellow onion into bite-sized pieces. Toss them in a bowl with the olive oil, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until they become tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook until it browns, breaking it apart with a spatula. Season with a pinch of salt and black pepper.

  • 5

    Once the beef is mostly cooked, lower the heat and pour in the egg whites, stirring continuously until they are fully set and integrated with the beef.

  • 6

    Combine the roasted vegetables with the beef and egg white mixture. Give everything a gentle stir to blend the flavors.

  • 7

    Serve the skillet warm and enjoy a balanced, protein-packed meal.