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 this wholesome skillet meal featuring lean ground beef infused with fragrant herbs, paired with a vibrant medley of roasted vegetables. The savory aroma of rosemary and thyme elevates the tender beef and crisp vegetables, creating a balanced dish that's perfect for breakfast, lunch, or dinner.

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NUTRITION

366kcal
Protein
34.7g
Fat
15.9g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1 cup Broccoli

1 medium Bell Pepper (red)

1 medium Zucchini

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop broccoli into florets, slice bell pepper into strips, and dice zucchini into bite-sized pieces.

  • 3

    Toss the vegetables with 1 teaspoon of olive oil, a pinch of salt, and black pepper. Spread them out on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat.

  • 6

    Add the lean ground beef to the skillet. Break it up with a spatula and cook until browned.

  • 7

    Add chopped rosemary and thyme (pluck the leaves from 2 sprigs each) into the beef. Season with a bit of salt and black pepper.

  • 8

    Once both the beef and vegetables are done, combine them in the skillet or serve the beef topped with the roasted vegetables.

  • 9

    Serve warm as a balanced, nutrient-packed 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 this wholesome skillet meal featuring lean ground beef infused with fragrant herbs, paired with a vibrant medley of roasted vegetables. The savory aroma of rosemary and thyme elevates the tender beef and crisp vegetables, creating a balanced dish that's perfect for breakfast, lunch, or dinner.

NUTRITION

366kcal
Protein
34.7g
Fat
15.9g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1 cup Broccoli

1 medium Bell Pepper (red)

1 medium Zucchini

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop broccoli into florets, slice bell pepper into strips, and dice zucchini into bite-sized pieces.

  • 3

    Toss the vegetables with 1 teaspoon of olive oil, a pinch of salt, and black pepper. Spread them out on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat.

  • 6

    Add the lean ground beef to the skillet. Break it up with a spatula and cook until browned.

  • 7

    Add chopped rosemary and thyme (pluck the leaves from 2 sprigs each) into the beef. Season with a bit of salt and black pepper.

  • 8

    Once both the beef and vegetables are done, combine them in the skillet or serve the beef topped with the roasted vegetables.

  • 9

    Serve warm as a balanced, nutrient-packed meal.