Recipes · Dinner
Sheet-Pan Chicken Sausage & Peppers
Chicken sausage, peppers, onions, and potatoes roasted on one pan until everything has crispy edges.
38 mineasy4 servings$$italianDairy-freeHigh protein
Why it earns its place. The classic street-fair combination, weeknight-proofed: one pan, twenty-five minutes, six plants.
Ingredients · 4 servings
- 400 gchicken sausages — lower-sodium, thick coins — check labels for allergens
- 450 gbaby potatoes — halved
- 2 wholered bell peppers — strips
- 1 largeyellow onion — wedges
- 1 mediumzucchini — half-moons
- 2 tbspolive oil
- 1.5 tspdried oregano
- 0.5 tspfennel seeds (optional)
- 1 handfulparsley — to finish
No major allergens among the listed ingredients — always check labels, brands vary.
Method
- Toss potatoes with half the oil and salt on a big pan; give them a 10-minute head start at 215°C.10 min
- Add peppers, onion, zucchini, and sausage tossed with remaining oil, oregano, and fennel.4 min
- Roast until the sausage is browned and the potatoes crisp.18 min
- Parsley over the whole pan; serve from it.
Nutrition per serving
440calories
26 gprotein
40 gcarbs
20 gfat
6 gfiber
4.5 gsat fat
560 mgsodium
0 gadded sugar
Editorial estimates per serving. Counts 5 different plants toward your weekly variety.
Make it yours
cultureAny lean sausage — turkey, or plant sausages work the same way
availabilitySweet potato instead of baby potatoes
costChili flakes if your table likes heat
Storage. Fridge 3 days; reheats well in a hot pan or oven.
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