Crispy Baked Cornmeal Chicken Sausage with Sweet Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Cornmeal Chicken Sausage with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cornmeal Chicken Sausage with Sweet Potato Wedges

Enjoy a satisfying dish featuring crispy baked chicken sausage with a subtle cornmeal crunch paired with tender, oven-roasted sweet potato wedges lightly drizzled with olive oil and seasoned to perfection.

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NUTRITION

458kcal
Protein
39.0g
Fat
29.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

3 links Chicken Sausage (Cornmeal Coated) (180g total)

1 medium Sweet Potato (114g)

1 teaspoon Olive Oil (5g)

1 teaspoon Paprika (2.3g)

1 teaspoon Garlic Powder (2.8g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the sweet potato into wedges, keeping the skin on for extra texture. Place them in a bowl.

  • 3

    Drizzle the sweet potato wedges with olive oil, and sprinkle with paprika, garlic powder, salt, and pepper. Toss to coat evenly.

  • 4

    Arrange the seasoned sweet potato wedges on the baking sheet in a single layer.

  • 5

    Nestle the chicken sausage links among the wedges on the baking sheet.

  • 6

    Bake in the preheated oven for 25-30 minutes, flipping the wedges halfway through, until the sausage is crispy and the sweet potato wedges are tender and slightly caramelized.

  • 7

    Remove from the oven and let cool slightly before serving.

Crispy Baked Cornmeal Chicken Sausage with Sweet Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Cornmeal Chicken Sausage with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cornmeal Chicken Sausage with Sweet Potato Wedges

Enjoy a satisfying dish featuring crispy baked chicken sausage with a subtle cornmeal crunch paired with tender, oven-roasted sweet potato wedges lightly drizzled with olive oil and seasoned to perfection.

NUTRITION

458kcal
Protein
39.0g
Fat
29.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

3 links Chicken Sausage (Cornmeal Coated) (180g total)

1 medium Sweet Potato (114g)

1 teaspoon Olive Oil (5g)

1 teaspoon Paprika (2.3g)

1 teaspoon Garlic Powder (2.8g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Slice the sweet potato into wedges, keeping the skin on for extra texture. Place them in a bowl.

  • 3

    Drizzle the sweet potato wedges with olive oil, and sprinkle with paprika, garlic powder, salt, and pepper. Toss to coat evenly.

  • 4

    Arrange the seasoned sweet potato wedges on the baking sheet in a single layer.

  • 5

    Nestle the chicken sausage links among the wedges on the baking sheet.

  • 6

    Bake in the preheated oven for 25-30 minutes, flipping the wedges halfway through, until the sausage is crispy and the sweet potato wedges are tender and slightly caramelized.

  • 7

    Remove from the oven and let cool slightly before serving.