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 this hearty skillet featuring lean ground beef infused with fragrant herbs and paired with a medley of roasted vegetables. The vibrant colors and delicious aroma make for a satisfying, well-balanced meal.

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NUTRITION

468kcal
Protein
37.6g
Fat
25.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a mixing bowl, combine the cherry tomatoes, sliced zucchini, diced red bell pepper, and red onion. Drizzle with olive oil, and add half of the chopped rosemary and thyme. Toss well to evenly coat the vegetables.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and minced garlic, cooking until the beef is browned and fully cooked.

  • 5

    Season the beef with the remaining rosemary and thyme, and add salt and pepper to taste.

  • 6

    Once the vegetables are roasted, gently fold them into the beef skillet and cook together for an additional 2-3 minutes to meld the flavors.

  • 7

    Serve hot and enjoy your balanced, herb-infused 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 this hearty skillet featuring lean ground beef infused with fragrant herbs and paired with a medley of roasted vegetables. The vibrant colors and delicious aroma make for a satisfying, well-balanced meal.

NUTRITION

468kcal
Protein
37.6g
Fat
25.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a mixing bowl, combine the cherry tomatoes, sliced zucchini, diced red bell pepper, and red onion. Drizzle with olive oil, and add half of the chopped rosemary and thyme. Toss well to evenly coat the vegetables.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and minced garlic, cooking until the beef is browned and fully cooked.

  • 5

    Season the beef with the remaining rosemary and thyme, and add salt and pepper to taste.

  • 6

    Once the vegetables are roasted, gently fold them into the beef skillet and cook together for an additional 2-3 minutes to meld the flavors.

  • 7

    Serve hot and enjoy your balanced, herb-infused meal.