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 the hearty flavors of lean ground beef paired with a medley of roasted vegetables and a bed of nutty quinoa, all enhanced with a blend of fragrant herbs. This dish delivers a balanced mix of protein and fiber, perfect for a satisfying dinner that keeps you energized.

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NUTRITION

418kcal
Protein
33.1g
Fat
16.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (93% lean)

1/2 cup Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the sliced bell pepper, zucchini, and cherry tomatoes with olive oil, mixed fresh herbs, salt, and pepper.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Cook, breaking it up with a spatula, until it is browned and cooked through.

  • 5

    Season the beef with a pinch of salt, pepper, and any remaining herbs to enhance the flavor.

  • 6

    Once the vegetables are done, mix them into the skillet with the beef and gently stir to combine.

  • 7

    Serve the beef and roasted vegetable mixture over a bed of cooked quinoa, and enjoy your balanced, nutrient-packed meal.

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 the hearty flavors of lean ground beef paired with a medley of roasted vegetables and a bed of nutty quinoa, all enhanced with a blend of fragrant herbs. This dish delivers a balanced mix of protein and fiber, perfect for a satisfying dinner that keeps you energized.

NUTRITION

418kcal
Protein
33.1g
Fat
16.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (93% lean)

1/2 cup Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the sliced bell pepper, zucchini, and cherry tomatoes with olive oil, mixed fresh herbs, salt, and pepper.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Cook, breaking it up with a spatula, until it is browned and cooked through.

  • 5

    Season the beef with a pinch of salt, pepper, and any remaining herbs to enhance the flavor.

  • 6

    Once the vegetables are done, mix them into the skillet with the beef and gently stir to combine.

  • 7

    Serve the beef and roasted vegetable mixture over a bed of cooked quinoa, and enjoy your balanced, nutrient-packed meal.