Enjoy this guest post from Big Sky New Britain Coach Maggie Nelson. Maggie has her bachelor’s degree in Sports Management, as well as her NASM CPT and Precision Nutrition Certification. She is passionate about teaching people to live a happy, healthy, and balanced life.
Easy Chicken Sausage Sheet Pan Dinner
Looking for a dinner that’s easy, filling, flavorful, and practically cleans itself up? This Chicken Sausage Sheet Pan Dinner checks all the boxes.
Sheet pan meals are one of our favorite solutions for busy weeknights. Chop everything, toss it together, pop it in the oven, and dinner is basically done. Even better, this recipe is incredibly versatile, so you can easily make it work with whatever you already have on hand.
Chicken sausage makes this version quick and protein-packed, but don’t be afraid to switch things up. Have leftover chicken? Toss it in. Prefer a vegetarian option? Try tofu or your favorite plant-based sausage. You can also change up the vegetables depending on what’s in your refrigerator.
It’s less of a strict recipe and more of a formula for an easy, satisfying dinner, which is exactly what we need on busy nights!
Ingredients:
2 packages precooked chicken sausage (about 8 links) Aidells, Bilinski’s, and Al fresco are all great options
2 medium russet potatoes, cut into 1-inch cubes
1 red onion, cut into chunks
3 tablespoons olive oil
2 teaspoons Italian seasoning
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese, optional
Directions:
Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
Slice the chicken sausage into approximately ½-inch pieces.
Add the sausage, potatoes, and onion to a large bowl. Toss with olive oil and Italian seasoning until everything is evenly coated.
Spread the mixture evenly onto the prepared baking sheet and season with salt and pepper.
Bake for approximately 40 minutes, stirring or flipping halfway through if desired, until the potatoes are tender and everything is nicely browned.
Remove from the oven and sprinkle with Parmesan cheese, if using.
Serve warm and enjoy!
Make it your own:
This is a great recipe for using up vegetables you already have in the fridge. Broccoli, cauliflower, Brussels sprouts, and peppers all work well.
If you’re adding quicker-cooking vegetables such as zucchini or summer squash, add them about halfway through the cooking time so they don’t become too soft.
You can also swap the russet potatoes for baby potatoes or sweet potatoes, change up the seasonings, or use a different protein. Once you know the basic formula, there are endless combinations to try.
Nutrition Highlights:
Approximately per ⅙ of the pan:
350 calories | 18g protein | 15g carbohydrates | 20g fat
Nutrition information is an estimate and will vary depending on the brand of chicken sausage and other ingredients used.
Big Sky Nutrition Tip:
Want to get a little more out of your sheet pan? Load it up with vegetables and don’t be afraid to bump up the protein. Adding extra broccoli, cauliflower, zucchini, or another favorite veggie gives you more volume, fiber, and nutrients without making dinner any more complicated. If protein is a priority, choose a higher-protein chicken sausage or add a little extra chicken to your portion.
Simple ingredients. One pan. Dinner done.
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