Since the beginning of Covid, I have been working remotely. It was really nice being in my cozy home with our three pups and I had gotten very comfortable the past couple years. So when it was time to go back to the office this fall, I went through a bit of culture shock. After a full day of commuting, wearing work clothes again (!!!), and being at the office (instead of in comfy sweats at my house), I realized I needed easy, nutritious meals that I could get on the table after a long day away.
Sheet pan meals fit into my busy, weeknight schedule perfectly! They’re quick, easy, healthy, and only use one pan!
For this version, I used some beautiful, organic, Sweet Italian chicken sausage with kale that I found at my local grocery store. You can use whatever sausage you prefer, just try to make sure it has wholesome ingredients and is chemical free.
From there, you add some delicious veggies and ooey, gooey fresh mozzarella cheese for a satisfying meal!
How to Make 30-Minute Sheet Pan Chicken Sausage and Veggies
- Preheat oven to 400° F. Line a large, rimmed baking sheet with parchment paper.
- Spread potatoes, zucchini, tomatoes, and onions in a single layer on the baking sheet. Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Toss to coat. Add the chicken sausage.
- Bake for 25 minutes. Check that your veggies are fork tender. (If they are still firm, bake for an additional 10 minutes). Scatter the pearl mozzarella balls across the baking sheet and sprinkle the shredded parmesan. Return to the oven to bake for an additional 5-10 minutes until the cheese is melty.
- Garnish with torn, fresh basil. Enjoy!
Notes: If you prefer your cheese bubbly and brown, broil for the last 2-3 minutes.
30-Minute Sheet Pan Chicken Sausage and Veggies
Ingredients
Ingredients:
- 1 lb. Sweet Italian chicken sausage links cut into thirds organic preferred
- 1 lb. baby potatoes quartered
- 2 cups zucchini sliced into half moons or quarters
- 2 cups plum tomatoes chopped or 1 pt. cherry tomatoes
- 1 red onion cut into wedges
- Olive oil
- Salt and pepper
- Italian seasoning
- 1 8 oz. container pearl mozzarella balls drained (or 8 oz. ball of fresh mozzarella cut into bite-size pieces)
- ½ cup shredded parmesan
- Fresh basil garnish
Instructions
Instructions:
- Preheat oven to 400° F. Line a large, rimmed baking sheet with parchment paper.
- Spread potatoes, zucchini, tomatoes, and onions in a single layer on the baking sheet. Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Toss to coat. Add the chicken sausage.
- Bake for 25 minutes. Scatter the pearl mozzarella balls across the baking sheet and sprinkle the shredded parmesan. Return to the oven to bake for an additional 5-10 minutes until the cheese is melty.
- Garnish with torn, fresh basil. Enjoy!