Description
This Easy Chicken Sausage and Veggies Sheet Pan is the ultimate weeknight dinner solution—quick, hearty, and full of flavor. Roasted chicken sausage and colorful vegetables come together with simple seasoning for a one-pan meal you’ll make again and again. Great for meal prep or a fuss-free family dinner!
Ingredients
2 cups chicken sausage, sliced
1 medium zucchini, sliced into thick rounds
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 small red onion, chopped
2 cups broccoli florets
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
2. Slice the chicken sausage into ½-inch rounds.
3. Chop the zucchini, bell peppers, and red onion into bite-sized pieces. Break the broccoli into small florets.
4. In a large bowl, toss the sausage and vegetables with olive oil, Italian seasoning, garlic powder, salt, and pepper.
5. Spread the mixture in a single layer on the baking sheet.
6. Roast for 25 to 30 minutes, tossing halfway through, until the veggies are tender and the sausage is browned.
7. Serve warm, or over rice or quinoa if desired.
8. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Cut all vegetables to similar sizes so they roast evenly.
Don’t overcrowd the pan; use two pans if necessary to allow for browning.
Add a drizzle of balsamic glaze or lemon juice after roasting for an extra layer of flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
Keywords: sheet pan dinner, chicken sausage, roasted vegetables