I was so exhausted Monday evening. I really, really didn’t want to cook. But I have a weekly plan and already had all the groceries so I pulled it together and whipped up a delicious Chicken Sausage and Vegetable Skillet. This dinner was inspired by Skinnytaste’s Summer Vegetables with Sausage and Potatoes. I made the Skinnytaste version over the summer and really loved it. It’s such an easy recipe where you can simply substitute different ingredients (based on what you have) and still end up with a healthy and satisfying dinner. My version included red and yellow bell peppers, onions, sweet potatoes, brussels, garlic and red pepper chicken sausage. I was really happy with the way it turned out. I think next time I will add some black beans to the mix. That will definitely take it over the top!
1 package of organic red pepper chicken sausage (4 links, sliced into rounds)
1 organic red pepper, sliced
1 organic yellow pepper, sliced
1 organic small onion, sliced
1/4 – 1/2 cup of organic brussels sprouts, sliced
1 organic sweet potato, diced or sliced thinly so it cooks quickly
1 clove of organic garlic, minced
Olive oil spray
1/4 cup of organic chicken stock
Salt & pepper to taste
Spray a large skillet with olive oil. Brown the chicken sausage and set aside. Add the sweet potato, brussels sprouts and chicken stock to the pan. Season with salt & pepper. Cover and cook for 10 minutes until vegetables are tender. Add bell pepper and onion, saute for another 5 minutes, uncovered. Add garlic and cook for an additional 2 minutes. Throughout the cooking process, feel free to add more chicken stock or olive oil if things are starting to look a little too dry or browned. Sprinkle with an additional bit of salt & pepper. Add the sausage back in and cook for another 1-2 minutes to heat everything back up. Serve in a bowl! You could also top this with pico de gallo or a little cheese.
Aren’t the colors beautiful? It comes together in a snap and tastes delicious. Perfect weeknight dinner when you really just don’t want to cook. It’s also pretty awesome to only dirty up one skillet!! It’s super healthy with the lean chicken sausage and fresh organic vegetables. There really isn’t much oil that is used, which cuts back on fat & calories. We have a bunch of leftovers and I plan to add some black beans to the mix to jazz it up a bit.
Stay tuned later this week for another recipe that was inspired by Skinnytaste. Chicken Breasts stuffed with goat cheese and spinach.