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Chicken Sausage and Peppers
Chicken Sausage and Peppers
1 Review
From: Diabetic Living Magazine
Colorful peppers and tomatoes and sweet onion make this sausage dinner pop with fresh flavor. Roasting instead of sautéing makes this even easier for a busy weeknight.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Nonstick cooking spray
- 4 medium red, yellow, orange, and/or green sweet peppers, cut into 1-inch pieces
- 1 large sweet onion, cut into thin wedges
- 2 cups grape tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 (12 ounce) package Italian-flavor cooked chicken sausage, such as Al Fresco brand, bias-sliced into thirds
- 1 tablespoon snipped fresh oregano
- Toasted baguette slices (optional)
Preparation
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Prep
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Ready In
- Preheat oven to 425°F. Coat a 15x10-inch baking pan with cooking spray. In the prepared pan combine peppers, onion, and tomatoes. Drizzle with oil and vinegar; toss gently to coat. Roast 30 minutes.
- Push vegetables to one side, exposing about one-fourth of the pan. Place sausage in pan. Roast 10 to 15 minutes more or until vegetables are tender and sausage is heated through. Sprinkle with oregano. If desired, serve with toasted baguette slices.
- Serving size: 1⅓ cups
- Per serving: 249 calories; 11 g fat(3 g sat); 5 g fiber; 20 g carbohydrates; 18 g protein; 80 mcg folate; 65 mg cholesterol; 11 g sugars; 4,467 IU vitamin A; 161 mg vitamin C; 40 mg calcium; 2 mg iron; 494 mg sodium; 574 mg potassium
- Nutrition Bonus: Vitamin C (268% daily value), Vitamin A (89% dv), Folate (20% dv)
- Carbohydrate Servings: 1½
- Exchanges: 3½ vegetable, 1½ lean meat, 2 fat
Reviews 1
December 05, 2017
By: Victoria Seaver, M.S., R.D.
One of the easiest sheet-pan dinners ever! It's fast to make and even easier to clean up with just the one pan.
