Herb-Seasoned Lean 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 Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Enjoy a savory skillet dish featuring lean beef seasoned with fresh herbs and served alongside a colorful medley of roasted vegetables and a boost of protein-rich chickpeas. This dish combines tender slices of beef with caramelized veggies, all lightly dressed in olive oil, for a hearty meal that's both satisfying and balanced.

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NUTRITION

354kcal
Protein
38.1g
Fat
14.6g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Cherry Tomatoes)

1 tsp Olive Oil

1/4 cup Canned Chickpeas

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F if roasting vegetables, or prepare your skillet for stovetop cooking.

  • 2

    Slice the lean beef into thin strips against the grain. Season with salt, pepper, and freshly chopped rosemary and thyme.

  • 3

    In a hot skillet, add the olive oil and quickly sear the beef strips over medium-high heat until just browned, about 2-3 minutes. Remove and set aside.

  • 4

    Add the mixed vegetables to the skillet. If you prefer roasted veggies, spread them on a baking sheet, drizzle with olive oil, sprinkle with herbs, salt, and pepper, and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 5

    If staying on the stovetop, sauté the vegetables in the skillet until they begin to soften, about 5-7 minutes.

  • 6

    Stir in the canned chickpeas and return the beef to the skillet, warming everything together for an additional 2 minutes so that flavors meld.

  • 7

    Taste and adjust seasonings if necessary before serving.

Herb-Seasoned Lean 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 Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Enjoy a savory skillet dish featuring lean beef seasoned with fresh herbs and served alongside a colorful medley of roasted vegetables and a boost of protein-rich chickpeas. This dish combines tender slices of beef with caramelized veggies, all lightly dressed in olive oil, for a hearty meal that's both satisfying and balanced.

NUTRITION

354kcal
Protein
38.1g
Fat
14.6g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Cherry Tomatoes)

1 tsp Olive Oil

1/4 cup Canned Chickpeas

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F if roasting vegetables, or prepare your skillet for stovetop cooking.

  • 2

    Slice the lean beef into thin strips against the grain. Season with salt, pepper, and freshly chopped rosemary and thyme.

  • 3

    In a hot skillet, add the olive oil and quickly sear the beef strips over medium-high heat until just browned, about 2-3 minutes. Remove and set aside.

  • 4

    Add the mixed vegetables to the skillet. If you prefer roasted veggies, spread them on a baking sheet, drizzle with olive oil, sprinkle with herbs, salt, and pepper, and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 5

    If staying on the stovetop, sauté the vegetables in the skillet until they begin to soften, about 5-7 minutes.

  • 6

    Stir in the canned chickpeas and return the beef to the skillet, warming everything together for an additional 2 minutes so that flavors meld.

  • 7

    Taste and adjust seasonings if necessary before serving.