Pesto Chicken Sausage and Veggie Sheet Pan
This Pesto Chicken Sausage and Veggie Sheet Pan is sure to become one of your new weeknight favorites. It is quick and easy to both prepare and clean up!
Servings: 4 servings
Calories: 360kcal
Ingredients
- 1 medium red bell pepper
- 4 links chicken sausage
- 1 medium red onion
- 1 head of broccoli
- 2 medium sweet potatoes
- 1 tablespoon olive or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ cup pesto
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper or aluminum foil.
- Cut the bell pepper, red onion, and sweet potatoes into pieces that are about ½-1 inch in size. Cut the broccoli into small florets and slice the chicken sausage into ¼ inch rounds. Place all veggies and chicken sausage into a large bowl.
- Add the olive oil, salt, garlic powder, and Italian seasoning to the bowl. Mix until the veggies and chicken sausage are evenly coated.
- Evenly spread the veggies and chicken sausage out onto the lined baking sheet.
- Place in the oven and bake for 25-30 minutes or until the sweet potatoes are easily pierced with a fork. Once you remove the pan from the oven, spoon the pesto over the sheet pan and mix until the veggies and sausage are evenly coated. Enjoy!
Notes
We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.
Please note the grams measurements will not automatically adjust when doubling or tripling the recipe.
Nutrition
Serving: 12.5oz | Calories: 360kcal | Carbohydrates: 32g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 1343mg | Potassium: 594mg | Fiber: 6g | Sugar: 13g
