YOUR SOLIN GENERATED RECIPE
Andouille Chicken Sausage Skillet with Roasted Vegetables
Sautéed chicken sausage and garden vegetables seared in a hot skillet until tender and infused with savory, mild spices for a satisfying lunch.
INGREDIENTS
2 links Amylu Andouille Chicken Sausage
1 tbsp olive oil
0.5 cup sweet potato
1 cup bell pepper
1 cup zucchini
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tbsp fresh parsley
PREPARATION
Slice the chicken sausage into half-inch rounds and dice the sweet potato, bell pepper, zucchini, and red onion into uniform bite-sized pieces.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the diced sweet potatoes to the skillet first and cook for 5 minutes, stirring occasionally, until they begin to soften.
Add the sliced sausage, bell peppers, zucchini, and red onion to the pan.
Season the mixture with sea salt, black pepper, and dried oregano, tossing well to coat all ingredients.
Sauté for an additional 7 to 8 minutes until the vegetables are tender-crisp and the sausage is beautifully browned.
Garnish with freshly chopped parsley and serve immediately.