Enjoy a healthy dinner in less than 40 minutes filled with colorful vegetables and lean chicken sausage.
Yield
2 servings
Prep time
5 minutes
Cook time
35 minutes
Total time
40 minutes
Ingredients
Nonstick cooking spray
16 ounces bell pepper and onion mix (diced, frozen or 3-4 cups sliced or diced fresh vegetables)
6 ounces sausage (pre-cooked chicken links, ~2 links)
10 ounces butternut squash (diced, frozen or ~2 cups fresh diced butternut squash or sweet potato)
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
Steps
- Pre-heat the oven to 425°F.
- Prepare a baking sheet with parchment paper or coat with nonstick cooking spray.
- Spread the bell peppers and onions , or fresh vegetables, in a single layer on the prepared baking sheet.
- Add the slices of chicken sausage over the vegetables.
- Add the diced butternut squash or sweet potato over the chicken sausage and vegetables.
- Coat vegetables and chicken with nonstick cooking spray.
- Sprinkle the pepper, garlic powder and Italian seasoning over top.
- Bake until the vegetables are cooked through and slightly crisped along the edges, about 35 minutes. Serve warm.
Notes
- Change the flavor of this dish by swapping out a different salt-free seasoning and chicken sausage. Consider paring Cajun seasoning with andouille chicken sausage or taco seasoning with jalapeno chicken sausage.
- Sodium content of sausage will vary so choose lower sodium options whenever possible.
- You can use frozen vegetables, fresh vegetables, or a combination of both for this recipe.
Meal Type:
Dinner
Category:
Kid-Friendly
Food group:
Vegetables, Protein
Season:
Winter, Summer, Fall
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