Chicken Sausage and Vegetable Skillet

Kyndra Holley is known for easy recipes that use natural, everyday foods to turn out great-tasting results (like, say the Chicken, Sausage and Vegetable Skillet recipe).

These skills have never been more obvious than demonstrated in her book, 30 Minute Ketogenic Cooking.

I’ve tried several recipes from this book. Here’s a peek at a few.

They were all amazing! I think I’ve made this Chicken Sausage and Vegetable Skillet the most, though, because it was the biggest surprise, just how amazing it was.

I had originally picked the Chicken Sausage and Vegetable Skillet for two reasons:

1. Since starting KETO, I really miss crunchy foods. I crave that texture more than just about anything.
2.  I am not much of a vegetable person, and I want to become one. Peppers and onions have that crunch that I want sooooo badly, so this one seemed like a good bet.

It was right on target!

Chicken Sausage and Vegetable Skillet

5.0 from 2 votes

Course: Main CoursesCuisine: American

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Net Carbs

8

per serving

Easy, healthy skillet dinner for any weeknight.

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✏ What’s in This Thing

• 3 Tablespoons Olive Oil

• 5 links chicken sausage, sliced

• 2 cloves garlic, minced

• 1 small red onion cut into large chunks

• 1 small zucchini, halved lengthwise and sliced into moons

• 1 small yellow squash halved lengthwise and sliced into moons

• 1 small red bell pepper cut into large chunks

• 1 small yellow bell pepper cut into large chunks

• 6 cremini mushrooms quartered

• 1/2 teaspoon Italian seasoning

• 1/2 teaspoon crushed red pepper flakes

• 1 dash sea salt and black pepper optional

⚡ Making This Thing

• Heat the olive oil in a large skillet over medium heat. Add the sausage, garlic, and onion and saute until the sausage is browned and the onion is translucent, about 10 minuets
• Add the zucchini, yellow squash, bell peppers, mushrooms, Italian seasoning, and red pepper flakes to the skillet and saute for an additional 10 to 15 minuets, until the vegetables are crisp-tender.
• Taste and add salt and pepper, if desired.

☕ Notes About This Thing

• I used plain white mushrooms that were pre-sliced because I am lazy, and with all those other wonderful vegetables in there, I wasn’t going to be able to tell a difference.
• I also used these GIANT Members Mark Italian style chicken sausages. They have a little mozzarella cheese in them as well, and they were *chef kiss* so very tasty. Topped it all off with a sprinkle of parmesan.
• (Also, nutritionals listed here may vary slightly from the book as they were calculated independently. For the most accurate numbers, use the information from your own ingredients.

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Nutrition Facts

6 servings per container

Serving Size206

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• Amount Per ServingCalories300
• % Daily Value *
• Total Fat 17g 22%
  • Saturated Fat 3g 15%
• Cholesterol 50mg 17%
• Sodium 926mg 41%
• Potassium 281mg 6%
• Total Carbohydrate 9g 4%
  • Dietary Fiber 1g 4%
  • Total Sugars 3g
• Protein 12g 24%

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• Calcium 21mg 2%
• Iron 1mg 6%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you try this one (or another from this delightful book), let me know how it works out for you!