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 dish where lean ground beef is gently cooked with an aromatic blend of herbs and roasted alongside a colorful mix of seasonal vegetables. This balanced meal delights with tender beef, lightly charred zucchini, bell peppers, and tomatoes, all drizzled with a hint of olive oil to enhance natural flavors.

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NUTRITION

335kcal
Protein
33.1g
Fat
17.2g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lean Ground Beef (90% lean)

1/2 medium Zucchini (approx. 100g)

1/2 medium Red Bell Pepper (approx. 75g)

1/4 medium Red Onion (approx. 25g)

1/2 cup Cherry Tomatoes (approx. 75g)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 clove Garlic (minced)

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a skillet over medium heat, add lean ground beef. Break up the meat and cook until it starts to brown.

  • 3

    Add minced garlic and mixed dried herbs to the beef, stirring well to combine and let the aromas develop.

  • 4

    While the beef cooks, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for 15-20 minutes until tender and slightly charred on the edges.

  • 7

    Once the beef is cooked through, season it with salt and pepper, then mix in the roasted vegetables.

  • 8

    Serve hot straight from the skillet for a wholesome, balanced 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 dish where lean ground beef is gently cooked with an aromatic blend of herbs and roasted alongside a colorful mix of seasonal vegetables. This balanced meal delights with tender beef, lightly charred zucchini, bell peppers, and tomatoes, all drizzled with a hint of olive oil to enhance natural flavors.

NUTRITION

335kcal
Protein
33.1g
Fat
17.2g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lean Ground Beef (90% lean)

1/2 medium Zucchini (approx. 100g)

1/2 medium Red Bell Pepper (approx. 75g)

1/4 medium Red Onion (approx. 25g)

1/2 cup Cherry Tomatoes (approx. 75g)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 clove Garlic (minced)

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a skillet over medium heat, add lean ground beef. Break up the meat and cook until it starts to brown.

  • 3

    Add minced garlic and mixed dried herbs to the beef, stirring well to combine and let the aromas develop.

  • 4

    While the beef cooks, chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the vegetables in the preheated oven and roast for 15-20 minutes until tender and slightly charred on the edges.

  • 7

    Once the beef is cooked through, season it with salt and pepper, then mix in the roasted vegetables.

  • 8

    Serve hot straight from the skillet for a wholesome, balanced meal.