Chicken Sausage with Broccoli, Mushrooms, and Onions (Serves 2-3)
I just discovered another reason to love Whole Foods Market – an entire section of fully cooked chicken sausages in a variety of inviting flavors. Lots of sausage includes sugar, which is a waste of calories, but I found lots of choices without sugar here. My inaugural experience was with Sun-Dried Tomato and Basil Chicken Sausage. To make a quick meal, I stir fried some broccoli florets with mushrooms and onions while I heated the sausage on my non-stick grill pan. The result was a tasty meal with just 15 minutes of effort.
Prep and cook time: 15 minutes
Sun-dried tomato and basil chicken sausage
1-2 heads of broccoli
8 ounces of mushrooms
1 sweet yellow onion
Chop onion, cut broccoli, and slice mushrooms into bite-sized pieces. Melt a tablespoon of coconut oil in a wok over medium heat. Add onion and let cook until soft. Add broccoli and mushrooms. Add salt, garlic powder, and black pepper to taste and stir everything together. Add a splash of water, cover, and let cook for 10 minutes. Place non-stick grill pan or skillet over medium heat. Distribute sausages on pan and let them heat on one side for several minutes. Turn with tongs and let another side sear for several minutes. Keep turning every few minutes until sausages are heated through and the vegetables are ready. Transfer sausages and vegetables to plates and eat!
Notes: Keep leftovers in an air-tight container in the refrigerator. Five minutes in the microwave and you have another quick and tasty meal.
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