Cooking Lucid
Sheet Pan Chicken Sausage and Peppers with Zucchini
A colorful and flavorful sheet pan dinner featuring savory chicken sausage, sweet bell peppers, and tender zucchini. Minimal prep and cleanup make this ideal for busy weeknights.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — For the Sheet Pan Dinner
- 1 lb fully cooked chicken sausage (e.g., Italian or Andouille), sliced into 1/2-inch rounds
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 large zucchini, halved lengthwise and sliced into 1/2-inch half-moons
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional: Cooked rice or quinoa for serving
Instructions
- 1
Preheat Oven and Prep Ingredients
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup. Prepare all vegetables and sausage as described in the ingredients list.
- 2
Toss Ingredients
In a large bowl, combine the sliced chicken sausage, bell peppers, zucchini, and red onion. Drizzle with olive oil, sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss well to ensure everything is evenly coated.
- 3
Arrange on Baking Sheet
Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. Use two pans if necessary.
- 4
Roast
Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized, and the sausage is heated through and lightly browned.
- 5
Serve
Serve hot directly from the sheet pan, or over cooked rice or quinoa if desired. You can garnish with fresh basil or parsley if you have it on hand.
Nutrition per serving: 400 cal · 25g protein · 20g carbs · 25g fat · 5g fiber
