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 where lean ground beef meets a colorful medley of roasted vegetables. The dish combines aromatic garlic and herbs with perfectly browned beef and tender bell peppers, zucchini, and red onion, delivering a balanced and satisfying meal that's as visually appealing as it is nutritious.

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NUTRITION

382kcal
Protein
34.6g
Fat
17.7g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion (quartered)

1 clove Garlic

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Dice the red bell pepper, zucchini, and quarter the red onion. Peel and mince the garlic.

  • 3

    In a bowl, toss the chopped vegetables and garlic with olive oil, dried herbs, salt, and pepper.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 15-20 minutes, until tender and slightly charred on the edges.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef, breaking it up as it cooks. Season lightly with salt and pepper.

  • 6

    Cook the ground beef until browned and cooked through, about 6-8 minutes.

  • 7

    Once the beef is nearly done and the vegetables are roasted, combine them in the skillet. Stir well and adjust seasoning if necessary before serving.

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 where lean ground beef meets a colorful medley of roasted vegetables. The dish combines aromatic garlic and herbs with perfectly browned beef and tender bell peppers, zucchini, and red onion, delivering a balanced and satisfying meal that's as visually appealing as it is nutritious.

NUTRITION

382kcal
Protein
34.6g
Fat
17.7g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion (quartered)

1 clove Garlic

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Dice the red bell pepper, zucchini, and quarter the red onion. Peel and mince the garlic.

  • 3

    In a bowl, toss the chopped vegetables and garlic with olive oil, dried herbs, salt, and pepper.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 15-20 minutes, until tender and slightly charred on the edges.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef, breaking it up as it cooks. Season lightly with salt and pepper.

  • 6

    Cook the ground beef until browned and cooked through, about 6-8 minutes.

  • 7

    Once the beef is nearly done and the vegetables are roasted, combine them in the skillet. Stir well and adjust seasoning if necessary before serving.