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 hearty, flavorful skillet that combines lean ground beef with a medley of roasted vegetables, accentuated by aromatic herbs. This dish offers a satisfying balance of protein and fresh, vibrant veggies, perfect for a comforting dinner that fits neatly within your nutritional goals.

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NUTRITION

551kcal
Protein
40.3g
Fat
31.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Red Bell Pepper, diced

1 cup sliced Zucchini

1/2 cup chopped Yellow Onion

1 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tsp Garlic Powder

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large baking sheet, toss the diced red bell pepper, sliced zucchini, chopped yellow onion, and cherry tomatoes with the olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Spread the vegetables in an even layer and roast in the preheated oven for about 15-20 minutes, until they are tender and slightly charred on the edges.

  • 4

    While the vegetables are roasting, heat a large skillet over medium-high heat.

  • 5

    Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and cooked through, about 5-7 minutes. Season with a pinch of salt and pepper while cooking.

  • 6

    Once both the beef and vegetables are ready, combine them in the skillet to allow flavors to meld for an additional 2 minutes over low heat.

  • 7

    Serve hot, and enjoy your nutrient-packed, herb-seasoned 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

Enjoy a hearty, flavorful skillet that combines lean ground beef with a medley of roasted vegetables, accentuated by aromatic herbs. This dish offers a satisfying balance of protein and fresh, vibrant veggies, perfect for a comforting dinner that fits neatly within your nutritional goals.

NUTRITION

551kcal
Protein
40.3g
Fat
31.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Red Bell Pepper, diced

1 cup sliced Zucchini

1/2 cup chopped Yellow Onion

1 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tsp Garlic Powder

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large baking sheet, toss the diced red bell pepper, sliced zucchini, chopped yellow onion, and cherry tomatoes with the olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Spread the vegetables in an even layer and roast in the preheated oven for about 15-20 minutes, until they are tender and slightly charred on the edges.

  • 4

    While the vegetables are roasting, heat a large skillet over medium-high heat.

  • 5

    Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and cooked through, about 5-7 minutes. Season with a pinch of salt and pepper while cooking.

  • 6

    Once both the beef and vegetables are ready, combine them in the skillet to allow flavors to meld for an additional 2 minutes over low heat.

  • 7

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