Description
A satisfying and healthy weeknight meal featuring lean sausage and a medley of fresh spring vegetables, all cooked in one skillet for minimal cleanup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound fully cooked chicken or turkey sausage (such as Italian or kielbasa), sliced into ½-inch thick rounds
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- ½ cup frozen corn (optional)
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- 2. Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until lightly browned.
- 3. Push sausage to one side or remove. Add red onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant. Return sausage if removed.
- 4. Add bell peppers and broccoli. Cook for 5-7 minutes, stirring frequently, until tender-crisp.
- 5. Stir in snap peas and corn (if using). Add oregano and basil. Cook for 2-3 minutes until snap peas are bright green.
- 6. Season with salt and pepper. Stir in lemon juice just before serving.
- 7. Serve hot, garnished with parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over medium-low heat with a splash of water, or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300-400 (varies based on sausage)
- Sugar: 5-8g
- Sodium: Varies by sausage
- Fat: 15-25g
- Carbohydrates: 15-20g
- Fiber: 4-6g
- Protein: 20-25g