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 rustic, hearty skillet dish featuring lean ground beef and a vibrant mix of roasted vegetables. Infused with aromatic herbs, this satisfying meal brings the comfort of a home-cooked dinner with balanced macros ideal for clean eating.

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NUTRITION

370kcal
Protein
32.1g
Fat
20.3g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 Large Egg

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, chopped

1/2 cup Cherry Tomatoes, halved

1 tsp Olive Oil

1/2 tsp Mixed Dried Herbs (Oregano & Basil)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil and mixed dried herbs.

  • 3

    Roast the vegetables in the oven for about 15-18 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef and cook until it is browned, breaking it up into small pieces.

  • 5

    Push the beef to one side of the skillet and crack the egg into the cleared space, cooking until desired doneness is reached.

  • 6

    Combine the roasted vegetables with the beef and egg in the skillet. Stir gently to mix the flavors together.

  • 7

    Season with additional salt and pepper if desired, and 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 rustic, hearty skillet dish featuring lean ground beef and a vibrant mix of roasted vegetables. Infused with aromatic herbs, this satisfying meal brings the comfort of a home-cooked dinner with balanced macros ideal for clean eating.

NUTRITION

370kcal
Protein
32.1g
Fat
20.3g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

1 Large Egg

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/4 cup Red Onion, chopped

1/2 cup Cherry Tomatoes, halved

1 tsp Olive Oil

1/2 tsp Mixed Dried Herbs (Oregano & Basil)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil and mixed dried herbs.

  • 3

    Roast the vegetables in the oven for about 15-18 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef and cook until it is browned, breaking it up into small pieces.

  • 5

    Push the beef to one side of the skillet and crack the egg into the cleared space, cooking until desired doneness is reached.

  • 6

    Combine the roasted vegetables with the beef and egg in the skillet. Stir gently to mix the flavors together.

  • 7

    Season with additional salt and pepper if desired, and serve warm.