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One-pan Chicken Sausage & Veggies

by Tiffany Lo featured in Weekday Meal Prep For 4

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 tablespoon
    olive oil
  • ¼ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • ¼ teaspoon
    garlic powder
  • 4 chicken sausages, fully cooked, sliced
  • 4 cups
    wild rice, cooked, to serve (920 g)
    Calories 595
    Fat 8g
    Carbs 107g
    Fiber 8g
    Sugar 4g
    Protein 27g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Place the squash and zucchini on a baking sheet. Evenly coat with olive oil, salt, pepper, and garlic powder.
  3. Push the squash and zucchini to the sides and place the chicken sausage in the middle.
  4. Bake for 15 minutes, or until the zucchini and squash are tender.
  5. Serve with wild rice. Eat immediately or refrigerate in airtight container up to 3-4 days.
  6. Enjoy!
 

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