Name: Chicken sausage and butternut skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken sausage, sliced into half-moons; 5 oz butternut squash, peeled and cubed into 1/2-inch pieces; 1.5 oz kale, stems removed and leaves chopped; 1/2 medium zucchini, diced; 8 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

473 calories

Protein: 47g; 40% of calories
Carbs: 21g; 18% of calories
Fat: 21g; 41% of calories

Ingredients

8 items

8 oz chicken sausage, sliced into half-moons
5 oz butternut squash, peeled and cubed into 1/2-inch pieces
1½ oz kale, stems removed and leaves chopped
½ medium zucchini, diced
8 olive oil cooking sprays
¼ tsp salt
½ tsp black pepper
¼ tsp garlic powder

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, coat the butternut squash with cooking spray, half the salt, and the black pepper. Spread in a single layer and roast for 20 minutes until tender and browned at the edges.
While the squash roasts, coat a 12-inch skillet with cooking spray and set over medium heat. Add the chicken sausage and cook for 5 minutes, flipping once halfway, until browned and cooked through. Done when browned and opaque throughout, 165°F.
Add the zucchini and garlic powder to the skillet with the sausage. Sauté for 4 minutes until the zucchini begins to soften. Add the kale and the remaining salt, then cook for 3 minutes more until the kale is wilted.
When the squash is finished roasting, transfer it from the sheet pan into the skillet. Toss everything together to combine and heat through for 1 minute before serving.

Nutrition

Ingredients

Instructions

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