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 and flavorful skillet that combines nutrient-packed lean ground beef with a colorful medley of roasted vegetables. Each bite bursts with aromatic herbs and a hint of garlic, creating a satisfying meal that is both clean and balanced.

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NUTRITION

362kcal
Protein
45.3g
Fat
17.4g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Dried Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and thinly slice the red onion.

  • 3

    Toss the vegetables with olive oil, garlic (minced), dried Italian herbs, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes or until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef.

  • 6

    Cook the beef, breaking it apart with a spatula. Season with a pinch of salt, pepper, and extra Italian herbs if desired.

  • 7

    Once the beef is browned and cooked through, reduce heat to low and briefly combine with the roasted vegetables.

  • 8

    Serve hot and enjoy a balanced, flavorful 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 a hearty and flavorful skillet that combines nutrient-packed lean ground beef with a colorful medley of roasted vegetables. Each bite bursts with aromatic herbs and a hint of garlic, creating a satisfying meal that is both clean and balanced.

NUTRITION

362kcal
Protein
45.3g
Fat
17.4g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Dried Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and thinly slice the red onion.

  • 3

    Toss the vegetables with olive oil, garlic (minced), dried Italian herbs, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes or until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef.

  • 6

    Cook the beef, breaking it apart with a spatula. Season with a pinch of salt, pepper, and extra Italian herbs if desired.

  • 7

    Once the beef is browned and cooked through, reduce heat to low and briefly combine with the roasted vegetables.

  • 8

    Serve hot and enjoy a balanced, flavorful meal.