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 the hearty flavors of lean ground beef seasoned with a blend of aromatic herbs, pan-roasted with a colorful medley of bell pepper, zucchini, red onion, and cherry tomatoes. This one-skillet meal offers a wholesome combination of warm, roasted vegetables and savory beef, perfect for a satisfying dinner that nourishes both body and soul.

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NUTRITION

400kcal
Protein
37.6g
Fat
20.8g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 medium Bell Pepper

1 medium Zucchini

1/2 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

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

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the lean ground beef, breaking it apart as it cooks.

  • 4

    Once the beef is partially browned, sprinkle in the mixed dried herbs, and season with salt and pepper. Stir until the beef is evenly coated with the seasoning.

  • 5

    Add all the chopped vegetables to the skillet and stir to combine with the beef.

  • 6

    Transfer the skillet to the preheated oven and roast for about 12-15 minutes, or until the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, give a final stir, adjust seasoning if needed, and serve hot.

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 the hearty flavors of lean ground beef seasoned with a blend of aromatic herbs, pan-roasted with a colorful medley of bell pepper, zucchini, red onion, and cherry tomatoes. This one-skillet meal offers a wholesome combination of warm, roasted vegetables and savory beef, perfect for a satisfying dinner that nourishes both body and soul.

NUTRITION

400kcal
Protein
37.6g
Fat
20.8g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (93% lean)

1 medium Bell Pepper

1 medium Zucchini

1/2 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

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

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Add the lean ground beef, breaking it apart as it cooks.

  • 4

    Once the beef is partially browned, sprinkle in the mixed dried herbs, and season with salt and pepper. Stir until the beef is evenly coated with the seasoning.

  • 5

    Add all the chopped vegetables to the skillet and stir to combine with the beef.

  • 6

    Transfer the skillet to the preheated oven and roast for about 12-15 minutes, or until the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, give a final stir, adjust seasoning if needed, and serve hot.