The newest thing at our house is chicken sausage. It’s delicious and full of flavor but not a lot of fat like regular sausage does. I love using Al Fresco brand just because they have a ton of different options but you can use any kind that you like. What I really loved about this recipe was that it’s great for meal planning. You can make a whole batch worth on the weekend and have lunch for every day of the week! This reheats well and doesn’t lose any flavor as a leftover so definitely add this to your meal plan menu! 

Ingredients: 

1 package chicken sausage (see here)

2 medium zucchini

1 medium sweet potato, peeled

1 green pepper

1 red pepper

3 tablespoon olive oil

1 tablespoon basil

1 tablespoon oregano

1 tablespoon garlic powder

1 tablespoon onion powder

Salt and pepper

1/4 cup grated Parmesan cheese

Instructions: 

1) Preheat oven to 400 degrees. Line a large sheet pan with foil and set aside.

2) Dice the veggies into bite size pieces and chop the sausage into coins. Place everything on the sheet pan.

3) Drizzle the olive oil all over and sprinkle all the seasoning except the cheese. Mix to make sure everything is coated.

4) Cook for 30 minutes, giving a stir at the 15 minute point, until veggies are tender. Remove from oven and sprinkle with the cheese. Serve immediately with some brown rice.

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Yum

Chicken Sausage and Roasted Veggies

Ingredients

• 1 package chicken sausage
• 2 medium zucchini
• 1 medium sweet potato, peeled
• 1 green pepper
• 1 red pepper
• 3 tablespoon olive oil
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Salt and pepper
• 1/4 cup grated Parmesan cheese

Method

1. Preheat oven to 400 degrees. Line a large sheet pan with foil and set aside.
2. Dice the veggies into bite size pieces and chop the sausage into coins. Place everything on the sheet pan.
3. Drizzle the olive oil all over and sprinkle all the seasoning except the cheese. Mix to make sure everything is coated.
4. Cook for 30 minutes, giving a stir at the 15 minute point, until veggies are tender. Remove from oven and sprinkle with the cheese. Serve immediately with some brown rice.

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