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

A vibrant and hearty skillet featuring lean ground beef infused with aromatic herbs, mixed with a colorful medley of roasted red bell pepper, zucchini, red onion, and cherry tomatoes. This dish delivers a satisfying balance of lean protein and fresh vegetables, perfect for a nourishing meal any time of day.

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NUTRITION

551kcal
Protein
42g
Fat
32.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 tbsp Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

2 cloves Garlic

1 tsp Dried Oregano, Thyme, and Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chopped vegetables and garlic in a bowl, drizzle with half the olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 4

    Spread the vegetables on the prepared baking sheet and roast in the oven for 15-20 minutes, until tender and slightly charred.

  • 5

    While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat. Add the lean ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

  • 6

    Season the beef with the dried oregano, thyme, rosemary, salt, and pepper. Stir well to combine the flavors.

  • 7

    Once the vegetables are roasted, add them to the skillet with the beef and stir to mix thoroughly.

  • 8

    Allow the mixture to heat together for an additional 2-3 minutes. Taste and adjust seasonings if needed before serving.

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

A vibrant and hearty skillet featuring lean ground beef infused with aromatic herbs, mixed with a colorful medley of roasted red bell pepper, zucchini, red onion, and cherry tomatoes. This dish delivers a satisfying balance of lean protein and fresh vegetables, perfect for a nourishing meal any time of day.

NUTRITION

551kcal
Protein
42g
Fat
32.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef

1 tbsp Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

2 cloves Garlic

1 tsp Dried Oregano, Thyme, and Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chopped vegetables and garlic in a bowl, drizzle with half the olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 4

    Spread the vegetables on the prepared baking sheet and roast in the oven for 15-20 minutes, until tender and slightly charred.

  • 5

    While the vegetables roast, heat the remaining olive oil in a large skillet over medium heat. Add the lean ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

  • 6

    Season the beef with the dried oregano, thyme, rosemary, salt, and pepper. Stir well to combine the flavors.

  • 7

    Once the vegetables are roasted, add them to the skillet with the beef and stir to mix thoroughly.

  • 8

    Allow the mixture to heat together for an additional 2-3 minutes. Taste and adjust seasonings if needed before serving.