Sheet pan chipotle chicken sausage
386cal, 31p, 21c, 18f (per meal)
8 link (672g)
3/4 lbs (340g)
2 medium (392g)
1 medium (2-1/2" dia) (110g)
1 tsp (3g)
1 tsp (2g)
1 tsp (2g)
1 tsp (2g)
1 tbsp (15mL)
1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a small bowl, combine all the spices with a generous pinch of salt and mix well.
3
Add the potatoes to the baking sheet. Toss with half of the oil and half of the spice mixture, then spread into an even layer. Roast for 15-20 minutes, until they begin to soften.
4
Meanwhile, in a mixing bowl, combine the zucchini, onion, and sliced chicken sausage. Toss with the remaining oil and remaining spice mixture.
5
Remove the baking sheet from the oven and add the zucchini mixture. Using a spoon, toss everything together and spread back into an even layer.
6
Return to the oven and roast for another 15-20 minutes, until the potatoes are tender, the vegetables are softened, and the sausage is browned. Serve.