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 featuring lean ground beef infused with fresh herbs and paired with a colorful medley of roasted vegetables. This balanced meal delivers robust flavors and satisfying textures, making it perfect for breakfast, lunch, or dinner while keeping your macros on track.

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NUTRITION

380kcal
Protein
36.8g
Fat
19.6g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup sliced Mushrooms

1/4 small Red Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces, and slice the mushrooms.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, rosemary, thyme, salt, and pepper.

  • 4

    Spread the seasoned vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a spatula, until it browns and is cooked through, about 7-8 minutes.

  • 6

    Combine the roasted vegetables with the cooked ground beef in the skillet. Stir gently to mix flavors and adjust seasoning if needed.

  • 7

    Serve warm and enjoy this nutrient-packed, herb-seasoned skillet dish.

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 featuring lean ground beef infused with fresh herbs and paired with a colorful medley of roasted vegetables. This balanced meal delivers robust flavors and satisfying textures, making it perfect for breakfast, lunch, or dinner while keeping your macros on track.

NUTRITION

380kcal
Protein
36.8g
Fat
19.6g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1/2 cup sliced Mushrooms

1/4 small Red Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces, and slice the mushrooms.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, rosemary, thyme, salt, and pepper.

  • 4

    Spread the seasoned vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a spatula, until it browns and is cooked through, about 7-8 minutes.

  • 6

    Combine the roasted vegetables with the cooked ground beef in the skillet. Stir gently to mix flavors and adjust seasoning if needed.

  • 7

    Serve warm and enjoy this nutrient-packed, herb-seasoned skillet dish.