Chicken Sausage Sheet Pan Meal

Chicken sausage and vegetables on a sheet pan.

Chicken Sausage Sheet Pan Meal

This chicken sausage sheet pan meal comes together quickly with just a few ingredients, or make this chicken recipe for meal prep dinners on busy nights!

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 382kcal

Author: Laura Miner

Ingredients

24 oz. chicken sausage or pork sausage
1 small bunch kale
1 medium butternut squash about 2-3 lbs.
1 medium red onion
4 tablespoons avocado oil divided
1 teaspoon sea salt divided
¼ teaspoon black pepper divided
½ teaspoon garlic powder

Instructions

Preheat oven to 400°F (204°C).
Wash and tear the 1 small bunch kale into 3-4 inch long pieces, removing any large stems. Peel and chop 1 medium red onion into 2-inch pieces. Peel, de-seed, and dice 1 medium butternut squash. Slice the 24 oz. chicken sausage into 1 inch wide rounds.
Toss the squash cubes and onions with 2 tablespoons avocado oil and season lightly with ½ teaspoon sea salt and ⅛ teaspoon black pepper. Spread the veggies out in a single layer on a large baking sheet.
Bake in the oven for 20 minutes, stopping halfway to turn the pieces over with a spatula.
Toss the sliced sausage and kale with the remaining 2 tablespoons avocado oil. Season with the remaining ½ teaspoon sea salt, ⅛ teaspoon black pepper and ½ teaspoon garlic powder.
Spread the chicken sausage and kale into a single layer on the baking sheet with the squash and onions. Return to the oven and cook for 8-10 more minutes.
When the kale is crispy and the sausage is heated through, remove the sheet pan meal from the oven, and serve immediately.

Video

Notes

This recipe calls for fully cooked chicken sausage.

Uncooked sausage links weighing approximately 1/4 lb. each will work wonderfully with this recipe, with the following adjustments:

Poke each sausage with a fork or knife a few times (this keeps them from popping open in the oven while they cook).
Set the sausages on the sheet pan with the butternut squash and onions in Step 2. When you turn the vegetables halfway through cooking, flip the sausages over.
Use a meat thermometer to test the internal temperature of the sausage links. For beef and pork sausages should be cooked to 160°, and chicken and turkey sausages should be cooked to 165°F, per USDA.

Storing Leftovers: Transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.

Reheat at 50% power in a microwave, in a skillet over medium heat, or on a sheet pan in a 350°F. oven until everything is heated through.

Nutrition