Sheet Pan Chicken Sausage Dinner

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  Chicken Sausage Links(340g)
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  Bell Pepper
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  Yellow Onion
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  Broccoli
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  Sweet Potato, Baked, Flesh Only(227g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp salt ($0.06)
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  1/2 tsp black pepper ($0.04)
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  Garlic powder(3g)
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  Oregano, Dried(8g)
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  Parsley, Fresh(15g)

Instructions

1. 1Slice the cooked chicken sausage into ½-inch medallions on a diagonal. Chop the bell pepper into 1-inch chunks, slice the onion into ½-inch pieces, and cut the broccoli into small florets. Dice the baked sweet potato into ¾-inch cubes.
2. 2Add the sausage, bell pepper, onion, broccoli, and sweet potato to a large bowl. Drizzle with olive oil and season with garlic powder, dried oregano, salt, and black pepper. Toss until all ingredients are evenly coated.
3. 3Heat a large skillet over medium-high heat for 1 minute until hot.
4. 4Add the sausage and vegetable mixture to the skillet in an even, single layer. Cook for 8–10 minutes without stirring, until the sausage and vegetables develop golden-brown edges on the bottom.
5. 5Stir the mixture thoroughly and continue cooking for 6–8 minutes over medium-high heat, stirring occasionally, until the broccoli is tender and the sausage edges are deeply browned.
6. 6Divide the hot mixture evenly into 4 airtight meal prep containers while still warm. Top each portion with fresh chopped parsley if desired.
7. 7Cool to room temperature, then seal containers and refrigerate for up to 4 days.