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If you’re on the hunt for a delicious, nutritious, and easy-to-make dinner recipe, look no further than the Sizzling Chicken Sausage and Roasted Veggie Skillet. This vibrant dish brings together the savory goodness of chicken sausage and an array of roasted vegetables, creating a symphony of flavors and textures that will tantalize your taste buds. Perfect for busy weeknights or as a delightful meal prep option, this recipe offers a balance of protein, fiber, and vitamins, making it a wholesome choice for any meal.

Chicken Sausage and Roasted Veggie Skillet

Discover a delightful dinner option with the Sizzling Chicken Sausage and Roasted Veggie Skillet. This easy-to-make recipe combines juicy chicken sausage with a colorful mix of seasonal vegetables, creating a dish that's as nutritious as it is delicious. Perfect for busy weeknights or meal prepping, it’s customizable to fit your taste. Packed with protein, fiber, and vitamins, this skillet meal is a wholesome choice that will keep everyone satisfied. Enjoy the vibrant flavors and comforting textures in every bite!
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Ingredients
  

1 lb chicken sausage (Italian or your favorite flavor), sliced into bite-sized pieces

2 medium zucchinis, chopped into half-moons

1 bell pepper (red or yellow), diced into 1-inch pieces

1 cup cherry tomatoes, halved

1 medium red onion, sliced into thin strips

3 cloves garlic, minced

2 tablespoons olive oil, divided

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh basil or parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the chopped zucchini, diced bell pepper, halved cherry tomatoes, and sliced red onion. Drizzle with 1 tablespoon of olive oil, then season with salt, pepper, dried oregano, and smoked paprika. Toss the mixture until all the vegetables are evenly coated with the oil and spices.

      Roast the Vegetables: Transfer the seasoned vegetables to a baking sheet lined with parchment paper, spreading them out evenly. Roast in the preheated oven for 20-25 minutes, stirring halfway through the cooking time. The vegetables should be tender and slightly caramelized when done.

        Cook the Chicken Sausage: While the vegetables are roasting, heat a large skillet over medium heat. Add the remaining tablespoon of olive oil to the skillet, followed by the sliced chicken sausage. Sauté for about 5-7 minutes, stirring occasionally, until the sausage is nicely browned and cooked through. Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to avoid burning the garlic.

          Combine and Sauté: Once the roasted vegetables are finished, carefully transfer them from the baking sheet into the skillet with the cooked sausage. Gently toss everything together and let it sauté for another 2-3 minutes, allowing the flavors to meld beautifully.

            Serve: Remove the skillet from heat. Garnish the dish with freshly chopped basil or parsley for added color and flavor. Serve hot with lemon wedges on the side – a squeeze of lemon will add a delightful brightness to the dish.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: For an appealing presentation, serve the skillet mixture in a large bowl, and sprinkle additional fresh herbs on top. Place lemon wedges artfully around the dish for a pop of color and to invite guests to add a splash of citrus.