Sheet Pan Chicken Sausage and Crispy Roasted Potatoes with Baked Eggs and Sautéed Greens

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

Sheet Pan Chicken Sausage and Crispy Roasted Potatoes with Baked Eggs and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Sausage and Crispy Roasted Potatoes with Baked Eggs and Sautéed Greens

Enjoy a vibrant one-pan meal featuring lightly spiced chicken sausage, perfectly crispy roasted potatoes, tender baked egg and extra egg white, and a bed of garlicky sautéed greens. This dish blends satisfying textures and bright flavors while keeping the meal balanced with lean protein and wholesome vegetables.

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NUTRITION

373kcal
Protein
34.3g
Fat
20.3g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

2 chicken sausage links (85g total)

1/2 medium potato (75g)

1 large egg

1 large egg white

1 cup kale

1 teaspoon olive oil

1 clove garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.

  • 2

    Cut the potato into small cubes. Toss them with a drizzle of olive oil, salt, and pepper. Spread them evenly on the sheet pan.

  • 3

    Slice the chicken sausage into bite-sized pieces and arrange them on the pan among the potatoes.

  • 4

    Place the pan in the oven and roast for about 20-25 minutes until the potatoes are crisp and the sausage pieces are lightly browned. Stir halfway through for even cooking.

  • 5

    While the sheet pan is roasting, prepare the greens. Mince the garlic and heat a non-stick skillet over medium heat with a teaspoon of olive oil. Toss in the kale and garlic, sautéing until the kale is wilted (about 3-4 minutes). Season with a pinch of salt and pepper.

  • 6

    Once the sausage and potatoes are nearly done, remove the pan from the oven. Create two small wells in the mixture and crack one egg and one egg white into each well.

  • 7

    Return the pan to the oven and bake for an additional 5-7 minutes, or until the eggs are set to your liking.

  • 8

    Remove from the oven, add the sautéed greens on top or on the side, and serve immediately.

Sheet Pan Chicken Sausage and Crispy Roasted Potatoes with Baked Eggs and Sautéed Greens

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

Sheet Pan Chicken Sausage and Crispy Roasted Potatoes with Baked Eggs and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Sausage and Crispy Roasted Potatoes with Baked Eggs and Sautéed Greens

Enjoy a vibrant one-pan meal featuring lightly spiced chicken sausage, perfectly crispy roasted potatoes, tender baked egg and extra egg white, and a bed of garlicky sautéed greens. This dish blends satisfying textures and bright flavors while keeping the meal balanced with lean protein and wholesome vegetables.

NUTRITION

373kcal
Protein
34.3g
Fat
20.3g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

2 chicken sausage links (85g total)

1/2 medium potato (75g)

1 large egg

1 large egg white

1 cup kale

1 teaspoon olive oil

1 clove garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.

  • 2

    Cut the potato into small cubes. Toss them with a drizzle of olive oil, salt, and pepper. Spread them evenly on the sheet pan.

  • 3

    Slice the chicken sausage into bite-sized pieces and arrange them on the pan among the potatoes.

  • 4

    Place the pan in the oven and roast for about 20-25 minutes until the potatoes are crisp and the sausage pieces are lightly browned. Stir halfway through for even cooking.

  • 5

    While the sheet pan is roasting, prepare the greens. Mince the garlic and heat a non-stick skillet over medium heat with a teaspoon of olive oil. Toss in the kale and garlic, sautéing until the kale is wilted (about 3-4 minutes). Season with a pinch of salt and pepper.

  • 6

    Once the sausage and potatoes are nearly done, remove the pan from the oven. Create two small wells in the mixture and crack one egg and one egg white into each well.

  • 7

    Return the pan to the oven and bake for an additional 5-7 minutes, or until the eggs are set to your liking.

  • 8

    Remove from the oven, add the sautéed greens on top or on the side, and serve immediately.