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MealDinnerChickenBudgetChickenHigh-FiberLow-FatHigh-ProteinUnder 1 HourUnder 45 MinutesOne-Pot or PanMeal PrepFreezer FriendlyWeeknightBakingLunchUnder 30 MinutesEasyHealthyGluten-FreeDairy-FreeNorth American

One-pan Chicken Sausage & Veggies

featured in Weekday Meal Prep For 4

This dish is a quick and easy weeknight dinner, with chicken sausage and roasted veggies all cooked on one pan for easy clean-up.

Tiffany Lo
Tasty Team
97% would make again
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

One-pan Chicken Sausage & Veggies
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 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 (920 g), cooked, to serve

Nutrition Info

  • Calories 590
  • Fat 6g
  • Carbs 110g
  • Fiber 9g
  • Sugar 6g
  • Protein 29g

Estimated values based on one serving size.

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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One-pan Chicken Sausage & Veggies