Sometimes all you need is a quick and easy meal that you can feel food about eating and feeding to your family. This is that kind of meal. Packed with fresh veggies and lean protein - this Rosemary Chicken Sausage and Vegetable Skillet will quickly become one of your go-to meals for a busy night. It's so easy to switch up the flavors by mixing up the sausages, fresh herbs, and veggies. To make it heartier, consider adding some par-cooked red or sweet potatoes to the mix. Served over a bed of couscous, mashed cauliflower, or polenta and dinner is ready.
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Rosemary Chicken Sausage and Vegetable Skillet
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- 1 tbsp olive oil
- 4 U lean chicken sausages, sliced (Whole30 friendly if needed)
- 1/2 U sweet onion, chopped
- 1 U red pepper, chopped
- 2 tbsp. fresh rosemary (or other herb)
- 1 U zucchini, chopped
- 1 U summer squash, chopped
- 1 cup mushrooms, halved
- 2 U garlic cloves, minced
- Salt and pepper
- 1 U lemon
Heat the olive oil over medium high heat. Add the sausages and cook until browned on each side, about 5-7 minutes.
Add the rosemary, peppers, and onions. Cook for 5-7 minutes until browned and beginning to become tender.
Add the garlic, zucchini, and summer squash. Continue cooking until vegetables are all tender crisp or cooked to you liking. This should take about 5-6 minutes. If at any point the vegetables are burning or sticking, add a touch of water or broth.
Season with salt and pepper. Squeeze fresh lemon juice over top.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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