YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Sausage and Peppers
Roasted chicken sausage and colorful bell peppers tossed in aromatic herbs for a savory, one-pan meal with a satisfyingly charred finish.
INGREDIENTS
10 oz chicken sausage
1 cup red bell pepper
1 cup green bell pepper
1 cup zucchini
0.5 cup red onion
0.5 tbsp extra virgin olive oil
0.5 tsp garlic powder
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Slice the chicken sausage into half-inch rounds and chop the bell peppers, zucchini, and red onion into uniform, bite-sized pieces.
Place the sliced sausage and all the chopped vegetables directly onto the prepared sheet pan.
Drizzle the extra virgin olive oil over the mixture and sprinkle evenly with garlic powder, dried oregano, sea salt, and black pepper.
Use your hands or tongs to toss everything together until the ingredients are well-coated in oil and spices, then spread them out into a single layer.
Roast in the oven for 20 to 25 minutes, tossing halfway through, until the sausage is browned and the vegetables are tender and slightly caramelized.