sheet pan chicken sausage & veggies with a lemon dill drizzle
On my Instagram account, sometimes I feel pressure to post new and exciting and unique recipes multiple times a week. I was thinking about this (again) recently because we have been super busy, and I just haven’t had a lot of desire to look involved meals!
However, I get a lot of DMs looking for quick, easy, and healthy meals. Meals that are ideal for new moms, timid cooks, tired teachers, busy nurses, hard workin 9-5 (or longer) girlies, or just an average girl like me who doesn’t want to pull out all the stops sometimes! Finding a recipe that SLAPS, is easy, & can be made on repeat during those insane weeks is just what I need sometimes. So, I am posting a recipe that’s been on my feed before, and one that I default to during those busy weeks. Cheers to our repeat meals – may they keep us sane, full, & out of the kitchen quick!
Serves 4, macros (with 1/2 cup of rice): 10.3g fats, 37.1g carbs, 19.2g protein
Ingredients:
Sheet Pan Veggies & Chicken Sausage:
1 large yellow sqaush, chopped
1/2 red onion, diced
1 large zucchini, chopped
1 head of broccoli, chopped
4 chicken sausages, chopped
EVOO spray, salt, pepper, garlic powder, italian seasoning
Lemon Dill Drizzle:
1/3 cup greek yogurt
1 juiced lemon
1/2 tsp dried dill
1/2 tsp garlic powder
salt and pepper to taste
cut with water until desired consistency
Directions:
Chop up all veggies and chicken sausage. Toss in EVOO and seasonings, and then arrange on a greased pan. Roast for about 25 minutes at 375* until crisp. Flip chicken sausages over halfway through and check to ensure veggies and sausage are not burning.
While the veggies and sausage cooks, mix up your dill sauce. I like to add a tsp of water at a time until it gets to be a runnier consistency, but don’t add too much water too quick!
Once everything is ready, add 1/2 cup of jasmine rice to a bowl with 1/4 of the veggies and chicken sausage. Drizzle with 1/4 of the sauce and sprinkle a little more dill over the top and enjoy!
