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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
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