Sheet-Pan Chicken Sausage with Peppers & Onions
Sliced chicken sausage roasts with bell peppers and onions in one pan for a fast, low-carb weeknight dinner.
When the week gets away from you, this is the dinner to fall back on. Chicken sausage links get sliced into rounds and roasted alongside a rainbow of bell peppers and onions, all tossed in olive oil and Italian seasoning on a single sheet pan.
Because it's built around lean chicken sausage and vegetables rather than pasta or rice, this dinner stays naturally lower in carbs while still feeling substantial. It also fits neatly into a weight-loss-minded routine — it's satisfying without being heavy, and there's almost nothing to clean up afterward.
Add a pinch of red pepper flakes if you like a little heat, or leave it out for a milder version everyone at the table can enjoy.
Ingredients
- 4 links chicken sausage (Italian-style, precooked) — sliced
- 3 bell peppers (mixed colors) — sliced
- 1 large onion — sliced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes — optional
- salt and pepper — to taste
These ingredients are standard at most North American supermarkets.
Instructions
- 1Preheat oven to 400°F and line a sheet pan with parchment.
- 2Toss sliced chicken sausage, bell peppers, and onion with olive oil, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper directly on the pan.
- 3Spread everything into a single layer and roast 20-25 minutes, tossing halfway through, until vegetables are tender and lightly charred.
- 4Serve warm as is, or over a bed of greens or brown rice.