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 rustic skillet dish featuring lean ground beef cooked with a medley of colorful, roasted vegetables. Fragrant herbs accentuate the beef while the vegetables add a delightful crunch and natural sweetness, making it a balanced and nourishing meal perfect for any time of day.

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NUTRITION

391kcal
Protein
38.6g
Fat
17.8g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Grape Tomatoes

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chopped vegetables on a baking sheet, drizzle with olive oil, sprinkle the dried rosemary, dried thyme, salt, and pepper, then toss to evenly coat.

  • 4

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

  • 5

    While the vegetables roast, heat a skillet over medium-high heat and cook the lean ground beef until browned and fully cooked, breaking it up as it cooks. Season with a pinch of salt and pepper.

  • 6

    Once both the beef and vegetables are ready, combine them in the skillet and gently stir together. Adjust seasoning if necessary.

  • 7

    Serve warm and enjoy your balanced, nutrient-rich 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 rustic skillet dish featuring lean ground beef cooked with a medley of colorful, roasted vegetables. Fragrant herbs accentuate the beef while the vegetables add a delightful crunch and natural sweetness, making it a balanced and nourishing meal perfect for any time of day.

NUTRITION

391kcal
Protein
38.6g
Fat
17.8g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Grape Tomatoes

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chopped vegetables on a baking sheet, drizzle with olive oil, sprinkle the dried rosemary, dried thyme, salt, and pepper, then toss to evenly coat.

  • 4

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

  • 5

    While the vegetables roast, heat a skillet over medium-high heat and cook the lean ground beef until browned and fully cooked, breaking it up as it cooks. Season with a pinch of salt and pepper.

  • 6

    Once both the beef and vegetables are ready, combine them in the skillet and gently stir together. Adjust seasoning if necessary.

  • 7

    Serve warm and enjoy your balanced, nutrient-rich meal.