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

Enjoy a hearty skillet dish featuring savory lean ground beef paired with a colorful medley of roasted vegetables. Enhanced with aromatic garlic and a hint of dried herbs, this versatile meal makes for a satisfying dinner that’s both balanced and flavorful.

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NUTRITION

324kcal
Protein
36.2g
Fat
16g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup Mixed Bell Peppers (chopped)

1 cup Zucchini (chopped)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

1 clove Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the chopped bell peppers, zucchini, and sliced red onion with the olive oil, salt, and pepper. Spread them in an even layer and roast for about 15 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, heat a skillet over medium heat. Add the lean ground beef and cook until it starts to brown.

  • 4

    Add the sliced red onion (if reserved for the skillet) and minced garlic to the beef. Continue cooking until the beef is fully browned and the onions are softened.

  • 5

    Stir in the dried thyme and rosemary, and adjust seasoning with salt and pepper as needed.

  • 6

    Once the vegetables are roasted, gently fold them into the skillet with the cooked beef.

  • 7

    Heat together for an additional 2-3 minutes to allow flavors to meld, 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

Enjoy a hearty skillet dish featuring savory lean ground beef paired with a colorful medley of roasted vegetables. Enhanced with aromatic garlic and a hint of dried herbs, this versatile meal makes for a satisfying dinner that’s both balanced and flavorful.

NUTRITION

324kcal
Protein
36.2g
Fat
16g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 cup Mixed Bell Peppers (chopped)

1 cup Zucchini (chopped)

1/4 cup Red Onion (sliced)

1 tsp Olive Oil

1 clove Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the chopped bell peppers, zucchini, and sliced red onion with the olive oil, salt, and pepper. Spread them in an even layer and roast for about 15 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, heat a skillet over medium heat. Add the lean ground beef and cook until it starts to brown.

  • 4

    Add the sliced red onion (if reserved for the skillet) and minced garlic to the beef. Continue cooking until the beef is fully browned and the onions are softened.

  • 5

    Stir in the dried thyme and rosemary, and adjust seasoning with salt and pepper as needed.

  • 6

    Once the vegetables are roasted, gently fold them into the skillet with the cooked beef.

  • 7

    Heat together for an additional 2-3 minutes to allow flavors to meld, then serve warm.