Chicken Sausage & Veggie Skillet

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AmericanDinner

Chicken Sausage & Veggie Skillet

Golden chicken sausage with baby potatoes, zucchini, bell peppers, onions and tomatoes in a savory one-skillet dinner.

Total

40 min

Servings

4

Level

Easy

Ingredients

  • 14 oz Fully cooked chicken sausage, sliced into rounds
  • 1 lb Baby Yukon Gold potatoes, halved or quartered
  • 1 whole Zucchini, sliced
  • 1 whole Red bell pepper, chopped
  • 1 whole Yellow onion, chopped
  • 1 cup Cherry tomatoes
  • 2 tbsp Olive oil, divided
  • 3 clove Garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1 tsp Smoked paprika
  • 1 tsp Kosher salt
  • 1 tsp Black pepper
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh parsley, chopped
  • 1 cup Grated Parmesan, optional (optional)

Instructions

Place potatoes in a microwave-safe bowl with approximately 2 tablespoons water. Cover loosely. Microwave approximately 4-5 minutes until just beginning to soften. Drain.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced chicken sausage. Cook approximately 3-4 minutes until browned. Transfer sausage to a plate.

Add remaining olive oil and potatoes. Cook approximately 5 minutes until golden.

Add onion and bell pepper. Cook approximately 4 minutes. Add zucchini. Cook another 3-4 minutes until crisp-tender.

Add garlic, Italian seasoning, smoked paprika, salt and black pepper. Cook approximately 30 seconds.

Add cherry tomatoes. Return chicken sausage to the skillet. Cook approximately 2-3 minutes until tomatoes begin to soften and sausage is heated through.

Stir in lemon juice. Taste and adjust seasoning. Finish with parsley and optional Parmesan.

Nutrition per serving

450

Calories

28g

Protein

35g

Carbs

24g

Fat

Chef's Notes & Storage

Partially cooking the potatoes in the microwave dramatically reduces skillet time without compromising texture.

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