Description
This Chicken Sausage and Vegetable Skillet is a quick, healthy one-pan meal bursting with flavor. With crumbled chicken sausage, vibrant vegetables, and optional quinoa or rice, it’s ideal for busy weeknights or meal prep. Enjoy a delicious and nutritious dinner in just 35 minutes!
Ingredients
Scale
- 1 pound chicken sausage (your choice of flavor)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup spinach leaves
- 1 cup cooked quinoa or rice (optional)
- Fresh parsley for garnish (optional)
Instructions
- Start by removing the chicken sausage from its casing. Make a small cut along the length of the sausage and gently squeeze the meat out for a crumbly texture.
- In a large skillet, heat the olive oil over medium heat. Add the crumbled chicken sausage and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through (internal temperature of 165°F/75°C).
- Remove the cooked sausage from the skillet and set aside. In the same skillet, add the diced onion and cook for 3-4 minutes until translucent.
- Add the minced garlic and diced bell pepper, sautéing for another 2-3 minutes until the bell pepper softens.
- Toss in the sliced zucchini and halved cherry tomatoes, cooking for about 5 minutes until the zucchini is tender but still crunchy.
- Sprinkle in the dried oregano and basil, seasoning with salt and pepper to taste. Stir to combine.
- Return the cooked chicken sausage to the skillet and mix with the vegetables, allowing it to heat through.
- Add the fresh spinach leaves, stirring gently until wilted (about 1-2 minutes).
- If using quinoa or rice, add it now and stir until well combined and heated through.
- Taste and adjust seasoning if necessary.
- Spoon the mixture onto plates or into bowls, garnishing with freshly chopped parsley if desired.
- Serve on its own or with crusty bread or a simple green salad.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or in a skillet with a splash of water or broth to keep it moist.
- Feel free to swap out vegetables based on availability, and add red pepper flakes for heat or cream for a richer dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes