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 hearty, nutrient-packed skillet featuring lean ground beef and egg whites combined with a colorful medley of roasted vegetables, finished with a serving of fluffy quinoa. This dish is lightly seasoned with fragrant herbs and a drizzle of olive oil to create a well-balanced meal perfect for fueling your day.

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NUTRITION

515kcal
Protein
41.9g
Fat
23.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

4 Egg Whites

1/2 cup sliced Zucchini

1/2 cup diced Red Bell Pepper

1/4 cup chopped Red Onion

1 tbsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Mixed Dried Herbs

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In an oven-safe skillet, heat the olive oil over medium heat.

  • 3

    Add the lean ground beef and season with salt, pepper, and mixed dried herbs. Cook until the beef is browned, breaking it up as it cooks.

  • 4

    Add the chopped red onion, sliced zucchini, and diced red bell pepper to the skillet. Sauté for about 3-4 minutes until the vegetables begin to soften.

  • 5

    Pour in the egg whites and gently mix with the beef and vegetables until everything is well combined. Cook for an additional 2 minutes to set the egg whites slightly.

  • 6

    Transfer the skillet to the oven and roast for 8-10 minutes until the vegetables are tender and the egg whites are fully cooked.

  • 7

    Heat the cooked quinoa if needed, and serve the skillet mixture over the quinoa for a complete and satisfying 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

A hearty, nutrient-packed skillet featuring lean ground beef and egg whites combined with a colorful medley of roasted vegetables, finished with a serving of fluffy quinoa. This dish is lightly seasoned with fragrant herbs and a drizzle of olive oil to create a well-balanced meal perfect for fueling your day.

NUTRITION

515kcal
Protein
41.9g
Fat
23.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

4 Egg Whites

1/2 cup sliced Zucchini

1/2 cup diced Red Bell Pepper

1/4 cup chopped Red Onion

1 tbsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Mixed Dried Herbs

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In an oven-safe skillet, heat the olive oil over medium heat.

  • 3

    Add the lean ground beef and season with salt, pepper, and mixed dried herbs. Cook until the beef is browned, breaking it up as it cooks.

  • 4

    Add the chopped red onion, sliced zucchini, and diced red bell pepper to the skillet. Sauté for about 3-4 minutes until the vegetables begin to soften.

  • 5

    Pour in the egg whites and gently mix with the beef and vegetables until everything is well combined. Cook for an additional 2 minutes to set the egg whites slightly.

  • 6

    Transfer the skillet to the oven and roast for 8-10 minutes until the vegetables are tender and the egg whites are fully cooked.

  • 7

    Heat the cooked quinoa if needed, and serve the skillet mixture over the quinoa for a complete and satisfying meal.