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 rustic skillet meal featuring lean ground beef seared with aromatic herbs and roasted vegetables. This dish delivers a vibrant medley of red bell pepper, zucchini, and red onion, perfectly complemented by a hint of garlic and olive oil. Ideal for a hearty breakfast, lunch, or dinner that satisfies both taste and nutritional goals.

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NUTRITION

364kcal
Protein
33.2g
Fat
17.7g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 teaspoon Olive Oil

1 Garlic Clove

1 teaspoon Mixed Herbs (thyme, rosemary, oregano)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F to prepare the roasted vegetables.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and mince the garlic.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, mixed herbs, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it is browned and thoroughly cooked, about 6-8 minutes.

  • 6

    Season the beef during cooking with a pinch of salt, pepper, and a bit of mixed herbs for extra flavor.

  • 7

    Once both components are ready, combine the roasted vegetables with the ground beef in the skillet or serve them side by side. Garnish with extra herbs 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

Enjoy a rustic skillet meal featuring lean ground beef seared with aromatic herbs and roasted vegetables. This dish delivers a vibrant medley of red bell pepper, zucchini, and red onion, perfectly complemented by a hint of garlic and olive oil. Ideal for a hearty breakfast, lunch, or dinner that satisfies both taste and nutritional goals.

NUTRITION

364kcal
Protein
33.2g
Fat
17.7g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 teaspoon Olive Oil

1 Garlic Clove

1 teaspoon Mixed Herbs (thyme, rosemary, oregano)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F to prepare the roasted vegetables.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and mince the garlic.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, mixed herbs, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it is browned and thoroughly cooked, about 6-8 minutes.

  • 6

    Season the beef during cooking with a pinch of salt, pepper, and a bit of mixed herbs for extra flavor.

  • 7

    Once both components are ready, combine the roasted vegetables with the ground beef in the skillet or serve them side by side. Garnish with extra herbs if desired and serve warm.