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

A hearty yet light skillet featuring lean ground beef seasoned with fragrant herbs, mixed with a colorful medley of roasted vegetables. The warm blend of bell pepper, zucchini, cherry tomatoes, and onion brings a burst of freshness and natural sweetness that perfectly complements the savory beef. This dish is a nutritious and satisfying option for any meal.

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NUTRITION

360kcal
Protein
39.8g
Fat
15.4g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Onion

1 tsp Olive Oil

Fresh mixed herbs (Rosemary, Thyme)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the vegetables: slice the red bell pepper into strips, chop the zucchini into half-moons, halve the cherry tomatoes, and thinly slice the onion.

  • 3

    In a small bowl, toss the vegetables with olive oil, salt, black pepper, and chopped fresh herbs.

  • 4

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

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef, crumbling it as it cooks.

  • 6

    Season the beef with salt, black pepper, and a sprinkle of the fresh herbs. Stir frequently until the beef is browned and cooked through, about 6-8 minutes.

  • 7

    Once the vegetables are done, combine them with the cooked ground beef in the skillet or serve them side by side.

  • 8

    Taste and adjust seasonings as needed, then serve warm.

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

A hearty yet light skillet featuring lean ground beef seasoned with fragrant herbs, mixed with a colorful medley of roasted vegetables. The warm blend of bell pepper, zucchini, cherry tomatoes, and onion brings a burst of freshness and natural sweetness that perfectly complements the savory beef. This dish is a nutritious and satisfying option for any meal.

NUTRITION

360kcal
Protein
39.8g
Fat
15.4g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (95% lean)

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Onion

1 tsp Olive Oil

Fresh mixed herbs (Rosemary, Thyme)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the vegetables: slice the red bell pepper into strips, chop the zucchini into half-moons, halve the cherry tomatoes, and thinly slice the onion.

  • 3

    In a small bowl, toss the vegetables with olive oil, salt, black pepper, and chopped fresh herbs.

  • 4

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

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef, crumbling it as it cooks.

  • 6

    Season the beef with salt, black pepper, and a sprinkle of the fresh herbs. Stir frequently until the beef is browned and cooked through, about 6-8 minutes.

  • 7

    Once the vegetables are done, combine them with the cooked ground beef in the skillet or serve them side by side.

  • 8

    Taste and adjust seasonings as needed, then serve warm.