Chicken Sausage and Peppers

Chicken Sausage and Peppers

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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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • 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:
  • Exchanges: 3½ vegetable, 1½ lean meat, 2 fat

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