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 flavorful skillet meal featuring lean ground beef cooked with a medley of roasted vegetables and quinoa, accented with a fragrant blend of herbs. This satisfying dish is both hearty and nourishing, perfect for a balanced dinner.

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NUTRITION

500kcal
Protein
40.9g
Fat
22.6g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1/2 cup Cooked Quinoa

1 cup Chopped Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1.5 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine chopped zucchini, red bell pepper slices, red onion, and cherry tomatoes. Drizzle with olive oil, minced garlic, dried herbs, salt, and pepper. Toss well to coat the vegetables evenly.

  • 3

    Spread the seasoned vegetables onto a baking sheet in a single layer and roast in the oven for 15 to 20 minutes, or until they are tender and slightly charred at the edges.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground beef to the skillet. Cook, stirring occasionally, until the beef is browned and fully cooked, about 6-8 minutes. Season with salt and pepper during cooking.

  • 5

    Once the beef is cooked, gently stir in the roasted vegetables and cooked quinoa. Allow the mixture to heat through for 2-3 minutes so that all flavors meld together.

  • 6

    Taste and adjust seasoning if necessary, 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 flavorful skillet meal featuring lean ground beef cooked with a medley of roasted vegetables and quinoa, accented with a fragrant blend of herbs. This satisfying dish is both hearty and nourishing, perfect for a balanced dinner.

NUTRITION

500kcal
Protein
40.9g
Fat
22.6g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1/2 cup Cooked Quinoa

1 cup Chopped Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1.5 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine chopped zucchini, red bell pepper slices, red onion, and cherry tomatoes. Drizzle with olive oil, minced garlic, dried herbs, salt, and pepper. Toss well to coat the vegetables evenly.

  • 3

    Spread the seasoned vegetables onto a baking sheet in a single layer and roast in the oven for 15 to 20 minutes, or until they are tender and slightly charred at the edges.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground beef to the skillet. Cook, stirring occasionally, until the beef is browned and fully cooked, about 6-8 minutes. Season with salt and pepper during cooking.

  • 5

    Once the beef is cooked, gently stir in the roasted vegetables and cooked quinoa. Allow the mixture to heat through for 2-3 minutes so that all flavors meld together.

  • 6

    Taste and adjust seasoning if necessary, then serve warm.