Easy Chicken Sausage and Veggies Sheet Pan Recipe
A simple and delicious one-pan meal featuring chicken sausage and colorful vegetables that’s perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Paleo
Ingredients
Scale
- 12 oz chicken sausage, sliced into 1/2-inch rounds
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup broccoli florets
- 1 small red onion, sliced
- 2 tbsp olive oil or avocado oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 2 tbsp grated Parmesan cheese or fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the chicken sausage and chop all vegetables into even pieces.
- On a large sheet pan, combine the sausage and vegetables. Drizzle with olive oil, then sprinkle with garlic powder, Italian seasoning, paprika, salt, and pepper. Toss to coat.
- Spread the mixture out in an even layer on the pan.
- Bake for 20-25 minutes, stirring halfway through, until veggies are tender and lightly browned.
- Remove from the oven, sprinkle with Parmesan or parsley if desired, and serve hot.
Notes
Make-ahead by prepping sausage and veggies and refrigerating for up to 24 hours before baking. Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
