YOUR SOLIN GENERATED RECIPE
Lean Chicken Sausage and Crispy Roasted Potato Vegetable Bake
Savor a hearty vegetable bake featuring lean chicken sausage paired with crispy roasted baby potatoes and a medley of colorful bell peppers, zucchini, and red onion, all lightly enhanced with a touch of egg white for an extra protein boost. This dish is roasted to perfection with just a drizzle of olive oil, creating a balanced, flavorful meal ideal for a nutritious dinner.
INGREDIENTS
2 Lean Chicken Sausage links (approx 170g total)
100g Baby Potatoes, chopped
100g Red Bell Pepper, chopped
100g Zucchini, chopped
50g Red Onion, chopped
3 Egg Whites (approx 100g total)
0.5 tbsp Olive Oil
PREPARATION
Preheat your oven to 425°F.
Slice the lean chicken sausage links into thick rounds. In a large bowl, combine the sausage, chopped baby potatoes, red bell pepper, zucchini, and red onion.
Drizzle the vegetables and sausage with 0.5 tablespoon of olive oil. Toss gently to ensure even coating. Season with salt, pepper, and any desired herbs (like rosemary or thyme) for extra flavor.
Spread the mixture evenly on a baking sheet lined with parchment paper.
Roast in the oven for about 20 minutes, stirring halfway through, until the potatoes are tender and the edges of the vegetables and sausage begin to crisp.
Meanwhile, lightly whisk the egg whites in a small bowl.
After 20 minutes, remove the baking sheet from the oven. Drizzle or sprinkle the egg whites evenly over the hot mixture to create a light protein layer. Return the baking sheet to the oven for an additional 5-7 minutes until the egg whites are just set.
Remove from the oven, let it cool slightly, and serve immediately.