Sheet pan chicken sausage & veggies
215cal, 17p, 7c, 12f (per meal)
1 medium (2-1/2" dia) (110g)
2 cup chopped (182g)
2 cup (268g)
4 tsp (20mL)
4 link (336g)
1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Arrange the chicken sausage and vegetables on the pan in an even layer. Drizzle with oil, season with salt, pepper, or any spices you like, and toss to coat.
3
Roast for 20-25 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).