Chicken Sausage & Veggie Sheet Pan

This chicken sausage & veggie sheet pan is a triple threat. Packed with flavor, high in protein and loaded with fiber!

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

•  4 links, chicken sausage, chopped

•  1 medium Yellow Bell Pepper, chopped

•  1 medium Red Bell Pepper, chopped

•  1 Red Onion, chopped 

•  2 cups Broccoli Florets 

•  1 medium Zucchini, chopped

•  2 cups, cubed, uncooked Sweet Potato

• 2 cups Chickpeas, canned & drained

•  3 tablespoon Extra Virgin Olive Oil

•  2 tsp Garlic Powder

•  1 tsp Onion Powder

•  1 tsp Paprika

•  1 tsp Salt

•  0.25 tsp Black Pepper

•  2 tbsp, fresh Parsley

Directions:

1.  Preheat your oven to 400°F (200°C). Wash and chop all the vegetables, placing them in a large bowl. Place drained and rinsed chickpeas into bowl with vegetables.

2.  Cut the chicken sausage into bite-sized pieces and add to the bowl of vegetables.

3.  Drizzle the olive oil over the sausage and veggies, then sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Toss everything well to ensure even coating.

4.  Spread the seasoned sausage and veggie mixture in a single layer on a large sheet pan.

5.  Place the pan in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.

6.  Once done, remove from the oven and sprinkle with fresh parsley for a pop of color and flavor.

Nutrition:

Calories: 501

Protein: 24g

Carbohydrates: 58g

Fiber: 13g

Fat: 21g