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 fragrant herbs, tossed together with a colorful medley of roasted zucchini, red bell pepper, and onion. This dish offers a satisfying balance of flavors and textures, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

395kcal
Protein
40.5g
Fat
17.6g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

1/2 cup Yellow Onion (sliced)

1 tsp Olive Oil

2 Garlic Cloves (minced)

1 tsp Dried Oregano

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the sliced zucchini, red bell pepper, and onion with olive oil, minced garlic, dried oregano, salt, and black pepper. Roast in the oven for about 15-20 minutes until the vegetables are tender and slightly charred.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat. Add the lean ground beef and season with salt and black pepper. Cook the beef, breaking it apart with a spatula, until fully browned and cooked through.

  • 4

    Once the vegetables are roasted, add them directly to the cooked beef in the skillet. Stir to combine and let the flavors meld together for an additional 2-3 minutes over low heat.

  • 5

    Serve hot as a satisfying meal for breakfast, lunch, or dinner.

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 fragrant herbs, tossed together with a colorful medley of roasted zucchini, red bell pepper, and onion. This dish offers a satisfying balance of flavors and textures, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

395kcal
Protein
40.5g
Fat
17.6g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1 cup Zucchini (sliced)

1 cup Red Bell Pepper (sliced)

1/2 cup Yellow Onion (sliced)

1 tsp Olive Oil

2 Garlic Cloves (minced)

1 tsp Dried Oregano

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the sliced zucchini, red bell pepper, and onion with olive oil, minced garlic, dried oregano, salt, and black pepper. Roast in the oven for about 15-20 minutes until the vegetables are tender and slightly charred.

  • 3

    Meanwhile, heat a non-stick skillet over medium heat. Add the lean ground beef and season with salt and black pepper. Cook the beef, breaking it apart with a spatula, until fully browned and cooked through.

  • 4

    Once the vegetables are roasted, add them directly to the cooked beef in the skillet. Stir to combine and let the flavors meld together for an additional 2-3 minutes over low heat.

  • 5

    Serve hot as a satisfying meal for breakfast, lunch, or dinner.