Description
An all-time favorite quick & easy meal, Sheet Pan Chicken Sausage and Veggies with Lemon & Feta! Feel-good ingredients like chicken sausage, cauliflower, onions & tomatoes roast with lemon & feta until fragrant & golden brown. This veggie-filled meal is totally satisfying yet totally light & it’s a really flexible recipe that you can make with whatever you have on hand. Meal prep, make-ahead friendly – See Recipe Notes, below, for guidance!
Ingredients
Scale
- 12 ounces fully-cooked chicken sausage, sliced on a steep bias into 1/4-inch pieces (see Recipe Notes)
- 1/2 head cauliflower or broccoli, cut into small bite-sized florets (roughly 4 cups florets)
- 1 red onion, thinly sliced
- 1 lemon, thinly sliced
- 8 ounces cherry tomatoes, halved or quartered
- 8 ounces brined feta, diced into 1/2-inch cubes
- 1/4 cup olive oil
- heaping 1 1/2 teaspoons ground coriander
- heaping 1 1/2 teaspoons ground cumin
- kosher salt & freshly ground black pepper
- for serving, as desired: grain of choice (brown rice, quinoa, cauliflower rice, etc.), fresh basil leaves, crushed red pepper flakes, etc.
Instructions
- Prep: Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or foil for easy cleanup. Gather all of the ingredients for quick & easy assembly.
- Prep the sheet pan chicken sausage and veggies: Place the sliced chicken sausage, cauliflower or broccoli florets, & onion on the prepared baking sheet. Drizzle the olive oil over top, seasoning with the coriander, cumin, 1 teaspoon kosher salt & ground black pepper as desired. Using your hands, toss to coat the sausage & veggies in the seasoning, then arrange them in an even layer on the sheet pan. Add the thinly sliced lemon, cherry tomatoes, & feta to the sheet pan, doing your best to ensure everything is in a single, even layer. If needed, use 2 sheet pans to avoid overcrowding.
- Roast the chicken sausage and veggies: Transfer the sheet pan to the oven. Roast for 25 minutes, flipping the veggies & sausage halfway through.
- Serve immediately. I like spooning the roasted chicken sausage and veggie mixture over a bed of brown rice, quinoa, or orzo (cauliflower rice is a great low-carb option, or alongside a fresh green salad), & finishing with a big sprinkling of fresh basil leaves. Enjoy!
Notes
- Best chicken sausage to use:
- You can use any chicken sausage you love for this chicken sausage sheet pan meal. My personal favorite for this particular recipe is Spinach & Feta Chicken Sausage, which is readily available under a number of different brands at most conventional grocery stores.
- It’s worth noting that as written, this recipe calls for fully-cooked chicken sausage. To substitute your favorite fresh (raw) chicken sausage, roast the sausage whole with the vegetables according to Step 4 of Recipe Directions, above, & thinly slice before serving.
- Make-Ahead & Storage: Leftovers will keep, stored in an airtight container in the refrigerator, for up to 5 days.
- 15-Minute Meal Prep: Since nearly all of the active prep work for this sheet pan recipe is chopping the veggies, I like to take a meal prep approach with this recipe for the easiest on-the-fly lunch or dinner throughout the week. Simply chop the veggies in advance – it takes 15 minutes, tops – & store them in individual airtight containers in the refrigerator for up to 5 days. My favorite storage containers come from the Zwilling Fresh & Save system, which keeps food fresh for up to 5 times longer! I’ve used them all year long & I’m seriously obsessed! At meal time all you have to do is slice the chicken sausage & toss the sheet pan together & get roasting – so easy!:
- Slice 1/2 head cauliflower or broccoli into small bite-sized florets (roughly 4 cups florets)
- Thinly slice 1 red onion & 1 lemon
- Halve or quarter 8 ounces cherry tomatoes
- Dice 8 ounces brined feta into 1/2-inch cubes