If quick, easy, healthy and family friendly is the name of your weeknight meal game, I’ve got you covered with this Chicken Sausage and Veggie Skillet meal.
I’ve said it numerous times before but I’ll say it again – if it takes you longer than 25 minutes to make a weeknight dinner that’s health conscious and that your family loves, you’re doing it wrong and you’re overcomplicating it. If that sounds harsh, sorry not sorry. (I love you and I want better for you!)
If you prep the roasted potatoes ahead of time, say during your weekly weekend meal prep, you’ll definitely be able to throw this Chicken Sausage and Veggie Skillet meal together in under 20 minutes. And that’s what I’m TALKING about.
Also, I’ve made this particular skillet meal with regular potatoes and sweet potatoes. I love it both ways, but my family all says they like it better with regular potatoes. I say you can’t go wrong either way.
Chicken Sausage and Veggie Skillet Meal
[Makes 3 – 4 servings]
2 medim potatoes or sweet potatoes, cut into 1/2-inch cubes
1 large red bell pepper, roughly chopped
1/2 Tablespoon olive oil
12-ounce package chicken sausage, cut into 1/2-inch pieces (I used organic spicy Italian chicken sausage)
4 cups baby spinach
1/4 cup shredded mozzarella or other shredded cheese
1/2 teaspoon sea salt
Ground pepper to taste
1/2 cup green onions, ends removed and sliced
Prep the potatoes first: preheat the oven to 400 degrees. Place the potato cubes on a large baking sheet covered with parchment paper. Roast the potatoes for about 35 minutes or until fork tender. Remove from the oven. *If prepping potatoes ahead of time, store roasted potatoes in a covered container in the refrigerator until you’re ready to use them.
Add the olive oil to a large, heavy skillet over mediym heat. Add the red pepper and the sausage and sauté for about 10 minutes or until the sausage is heated through.
Add the roasted potato cubes to the skillet, along with the spinach, shredded cheese, sea salt and black pepper to taste. Stir everything well and allow the spinach to just begin to wilt, which should only take about 3 or 4 minutes. Remove the skillet from the heat and sprinkle the green onions over the top of the dish. Adjust sea salt and pepper if needed.
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