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 of lean ground beef paired with a medley of roasted vegetables, including vibrant red bell pepper, fresh zucchini, and juicy cherry tomatoes. Infused with garlic and a blend of fragrant herbs, this dish delivers satisfying flavors perfect for any meal of the day.

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NUTRITION

390kcal
Protein
32.1g
Fat
19.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (86% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic (minced)

Herb Blend (thyme, oregano, basil) to taste

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper and zucchini into bite-sized pieces; halve the cherry tomatoes and mince the garlic.

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook until it starts to brown, about 3-4 minutes.

  • 5

    Mix in the chopped red bell pepper, zucchini, and cherry tomatoes. Stir to combine.

  • 6

    Season the mixture generously with the herb blend, salt, and pepper.

  • 7

    Transfer the skillet to the preheated oven and roast for 10-12 minutes, until the vegetables are tender and the beef is fully cooked.

  • 8

    Remove from the oven, give a final stir, and serve immediately.

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 of lean ground beef paired with a medley of roasted vegetables, including vibrant red bell pepper, fresh zucchini, and juicy cherry tomatoes. Infused with garlic and a blend of fragrant herbs, this dish delivers satisfying flavors perfect for any meal of the day.

NUTRITION

390kcal
Protein
32.1g
Fat
19.6g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (86% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic (minced)

Herb Blend (thyme, oregano, basil) to taste

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper and zucchini into bite-sized pieces; halve the cherry tomatoes and mince the garlic.

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

  • 4

    Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook until it starts to brown, about 3-4 minutes.

  • 5

    Mix in the chopped red bell pepper, zucchini, and cherry tomatoes. Stir to combine.

  • 6

    Season the mixture generously with the herb blend, salt, and pepper.

  • 7

    Transfer the skillet to the preheated oven and roast for 10-12 minutes, until the vegetables are tender and the beef is fully cooked.

  • 8

    Remove from the oven, give a final stir, and serve immediately.