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SHEET PAN CHICKEN SAUSAGE AND ROASTED VEGGIES WITH CREAMY HIGH PROTEIN GREEN GODDESS SAUCE



That was a mouthful and this dish is a mouth full of deliciousness. I love how quickly this comes together but does NOT skimp on flavor. This is also one of those recipes the kids just can’t really mess up, so get them involved as much as possible. My 4 yo helped me cut the sausage and veggies, season the veggies, put them on pan, and ,make the sauce.

 

INGREDIENTS:

 

1 lb chicken sausage links of your choice, I used @butcherbox

2 cups broccoli florets

1 red bell pepper, chopped

1 red onion, chopped

1 zucchini, cut into half moons

2 gloves garlic, chopped

2 tbsp olive oil

Salt and pepper

 

For Green Goddess Dressing:

 

1 cup Greek yogurt (I use @fage 5%- fatter content the better flavor)

1 cup parlsey

1 cup mixed herbs of choice (I used tarragon, dill, basil)

3 green onions, chopped (green parts only)

1 small glove of garlic

1 tsp capers

1 lemon, juiced and ½ of the lemon’s zest

1 tbsp olive oil

Salt and pepper

DIRECTIONS:

 

1.       Preheat oven to 400 degrees.

2.       Put parchment paper on baking sheet. Cut sausage into slices. Cut veggies into bite sized portions.

3.       Toss veggies in bowl with olive oil, chopped garlic, salt and pepper (Can add extra seasoning or heat here if you want!)

4.       Put in oven and bake for 20 min, flipping half-way through.

5.       While veggies and sausage are cooking, prep the green goddess dressing.

6.       In a strong blender or food processor, add all the ingredients together. Puree until smooth and a nice green color emerges.

7.       Take veggies out. Put in bowl (over rice or cauli rice) and drizzle with green goddess dressing. *

*green goddess dressing can be stored in airtight container in fridge for up to a week

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