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 vibrant skillet dish featuring lean ground beef sautéed with onions and garlic, then tossed with a colorful medley of roasted red bell pepper and zucchini, all elevated by fresh herbs and a hint of olive oil. A perfectly balanced, satisfying meal that harmonizes rich, savory flavors with the fresh crunch of vegetables.

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NUTRITION

362kcal
Protein
35.8g
Fat
19.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup diced Yellow Onion

1 Garlic Clove

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary (chopped)

1 teaspoon Fresh Thyme (chopped)

1 teaspoon Fresh Parsley (chopped)

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips and slice the zucchini into half-moons. Dice the yellow onion and mince the garlic.

  • 3

    Toss the bell pepper, zucchini, and onion with olive oil, a pinch of salt, and the chopped rosemary and thyme, and spread them on a baking sheet.

  • 4

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

  • 5

    While the vegetables roast, heat a skillet over medium heat. Add the lean ground beef and cook until browned, breaking it apart with a spatula.

  • 6

    Just before the beef is fully cooked, add the minced garlic and cook for an additional minute until fragrant.

  • 7

    Once the vegetables are done, stir them into the skillet with the beef. Mix in the chopped parsley and adjust seasoning with salt and pepper to taste.

  • 8

    Serve warm and enjoy your balanced, protein-packed skillet dish.

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 vibrant skillet dish featuring lean ground beef sautéed with onions and garlic, then tossed with a colorful medley of roasted red bell pepper and zucchini, all elevated by fresh herbs and a hint of olive oil. A perfectly balanced, satisfying meal that harmonizes rich, savory flavors with the fresh crunch of vegetables.

NUTRITION

362kcal
Protein
35.8g
Fat
19.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup diced Yellow Onion

1 Garlic Clove

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary (chopped)

1 teaspoon Fresh Thyme (chopped)

1 teaspoon Fresh Parsley (chopped)

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips and slice the zucchini into half-moons. Dice the yellow onion and mince the garlic.

  • 3

    Toss the bell pepper, zucchini, and onion with olive oil, a pinch of salt, and the chopped rosemary and thyme, and spread them on a baking sheet.

  • 4

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

  • 5

    While the vegetables roast, heat a skillet over medium heat. Add the lean ground beef and cook until browned, breaking it apart with a spatula.

  • 6

    Just before the beef is fully cooked, add the minced garlic and cook for an additional minute until fragrant.

  • 7

    Once the vegetables are done, stir them into the skillet with the beef. Mix in the chopped parsley and adjust seasoning with salt and pepper to taste.

  • 8

    Serve warm and enjoy your balanced, protein-packed skillet dish.