Herb-Seasoned Lean 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 Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Enjoy a hearty skillet featuring tender lean beef infused with fresh herbs, paired with a medley of roasted vegetables. This dish balances robust flavors with a satisfying crunch, creating a versatile meal perfect for dinner. The lightly seared beef complements the caramelized roasted veggies, delivering comfort and nutrition in every bite.

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NUTRITION

414kcal
Protein
35g
Fat
24.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef

1/2 medium Red Bell Pepper

1 small Zucchini (approx. 1/2 cup sliced)

1/2 small Red Onion

1 small Carrot

1 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Toss with olive oil, half of the fresh herbs, and a pinch of salt and black pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the lean beef with salt, pepper, and the remaining fresh herbs.

  • 5

    Heat a skillet over medium-high heat and sear the beef for about 3-4 minutes on each side until cooked to your desired doneness.

  • 6

    Once the beef is cooked and the vegetables are roasted, combine them in the skillet to let the flavors meld together for a minute.

  • 7

    Serve warm, enjoying the blend of savory beef and vibrant roasted vegetables.

Herb-Seasoned Lean 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 Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Enjoy a hearty skillet featuring tender lean beef infused with fresh herbs, paired with a medley of roasted vegetables. This dish balances robust flavors with a satisfying crunch, creating a versatile meal perfect for dinner. The lightly seared beef complements the caramelized roasted veggies, delivering comfort and nutrition in every bite.

NUTRITION

414kcal
Protein
35g
Fat
24.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef

1/2 medium Red Bell Pepper

1 small Zucchini (approx. 1/2 cup sliced)

1/2 small Red Onion

1 small Carrot

1 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Toss with olive oil, half of the fresh herbs, and a pinch of salt and black pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the lean beef with salt, pepper, and the remaining fresh herbs.

  • 5

    Heat a skillet over medium-high heat and sear the beef for about 3-4 minutes on each side until cooked to your desired doneness.

  • 6

    Once the beef is cooked and the vegetables are roasted, combine them in the skillet to let the flavors meld together for a minute.

  • 7

    Serve warm, enjoying the blend of savory beef and vibrant roasted vegetables.