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 a hearty skillet meal featuring lean ground beef seasoned with aromatic herbs, mingling with a medley of roasted vegetables including red bell pepper, zucchini, red onion, and diced tomatoes. This one-pan recipe balances robust flavors and textures for a satisfying and nutritious dinner experience.

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NUTRITION

320kcal
Protein
33g
Fat
16.8g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

1/2 cup Diced Tomatoes

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Crumble in the lean ground beef, cooking until browned and fully cooked. Drain excess fat if needed.

  • 4

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

  • 5

    Add the chopped vegetables to the skillet and stir to combine with the beef.

  • 6

    Pour in the diced tomatoes and season with your favorite dried herbs (such as oregano, basil, or thyme), salt, and pepper.

  • 7

    Cook for an additional 5-7 minutes until the vegetables are tender yet still retain a slight crunch.

  • 8

    Serve hot and enjoy your balanced, nutrient-packed skillet 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 a hearty skillet meal featuring lean ground beef seasoned with aromatic herbs, mingling with a medley of roasted vegetables including red bell pepper, zucchini, red onion, and diced tomatoes. This one-pan recipe balances robust flavors and textures for a satisfying and nutritious dinner experience.

NUTRITION

320kcal
Protein
33g
Fat
16.8g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

1/2 cup Diced Tomatoes

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Crumble in the lean ground beef, cooking until browned and fully cooked. Drain excess fat if needed.

  • 4

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

  • 5

    Add the chopped vegetables to the skillet and stir to combine with the beef.

  • 6

    Pour in the diced tomatoes and season with your favorite dried herbs (such as oregano, basil, or thyme), salt, and pepper.

  • 7

    Cook for an additional 5-7 minutes until the vegetables are tender yet still retain a slight crunch.

  • 8

    Serve hot and enjoy your balanced, nutrient-packed skillet meal.