This Chicken Sausage and Veggie Skillet is easy to make and perfect for a busy weeknight dinner. You can serve it alone or with pasta, on top of tortillas or tacos. It’s ready in about 30 minutes! It’s flavorful and perfect for meal planning when you want a healthy dinner, filled with vegetables and on the table in record time. The best part it’s low-carb, keto, whole30, gluten-free, and paleo-friendly. I mean, what else can you ask for.
I feel like this combination is often overlooked but should probably take on more roles in your weekly menu planning. It would complement various dishes, like this Coconut Curry Rice. To round up a complete and fully satisfying menu, I suggest adding this Chocolate Chip Cookie Dough Wontons because we don’t EVER need a reason to eat dessert.
Chicken Sausage and Veggie Skillet
What you’ll need to make Chicken and Sausage Veggie Skillet:
- Bell peppers
- Brussels sprouts
- Chicken apple sausage
Key Steps for Chicken and Sausage Veggie Skillet
- Sauté the onions first. Using a little oil, sauté the onions, then bell peppers.
- Use minced garlic. Cooking the skillet with minced garlic produces a nice flavor and aroma, which is better than garlic powder. Add the rest of the seasoning – salt, pepper, etc.
- Use fresh vegetables. Although I’ve used frozen veggies before, I wouldn’t recommend it for this dish. Fresh veggies will give it a slight bite; it won’t make the dish mushy or soggy.
- Add Sausage. Add your favorite sausage.
Serving Sausage and Veggie skillet
I often serve this alone or on top of rice or quinoa. You can certainly eat it as is and you won’t feel like you’re missing out on much. It’s a hearty meal in itself. It can all be made in one pan, for this recipe, I used this cast iron pan.
Variations and Substitutes
- Shrimp or Italian or smoked sausage, turkey sausage, spicy sausage, kielbasa sausage can be used in place of chicken apple sausage
- Sweet Potatoes. Can be used in addition to the rest of the vegetables. Or try potato gnocchi or yellow squash, butternut squash.
- Cajun Spices or Italian Spice. I have used cajun spices in the past to give the whole dish a kick.
- More veggies – add broccoli, mushrooms, yellow pepper, pepper medley, cherry tomatoes, carrots, etc.
More one-pan healthy recipes:
- One-Pan Moroccan Chicken and Rice with Chickpeas
- One-Pot Chicken Pasta
- One-Pot Chicken and Rice
- Easy Cajun Shrimp Pasta
- Easy Chicken Stir-fry
- 1 tbsp oil
- 2 red bell peppers, diced into chunks
- 1 purple onion, diced into chunks
- 2 zucchinis, 1/4-inch half moons
- 5 oz Brussels sprouts, cut in half
- 4 chicken apple sausage links, sliced
- 1 1/2 TBSP minced garlic, fresh
- Warm your skillet at medium heat. Once your skillet is warm, lightly oil your skillet. Add 1 tablespoon vegetable oil, or for a healthier alternative, use cooking spray.
- First, add in your bell peppers and onions. Cook until softened, about 3 to 4 minutes. Stirring often.
- Add in your brussels sprouts and zucchini. Cook for an additional 3 to 4 minutes. Stir often. Add more oil or cooking spray if needed.
- Add in the sausage. Cook for an additional three minutes. Stir often. Add Mark oil or cooking spray if needed.
- Add in your minced garlic last. Stir this into your skillet mixture for about 1 minute to release the flavors of the garlic, but not burn it.
- Remove from heat, transfer to a bowl, and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 296mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 13g
All cup sizes are approximate. All nutritional data is approximate. So use at your own discretion.