Makes 2 Servings
Macros: 272 Cal, Fat 17g, Carbs 19g, Fibre 3g, Protein 11g
1/2 Red Bell Pepper (de-seeded and sliced)
1/2 Zucchini (diced into rounds)
1/2 Sweet Potato (medium, diced)
2 stalks Celery (sliced diagonally)
1 Garlic (cloves, minced)
1 tbsp Balsamic Vinegar
1/2 tsp Dried Basil
1 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
142 grams Chicken Sausage
Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Place the red bell pepper, zucchini, sweet potato and celery in a large bowl. Add in the minced garlic, balsamic vinegar, dried basil and olive oil. Season with sea salt and black pepper. Toss well and then spread the veggies across the baking sheet in an even layer. Set the sausage on top. Bake in the oven for 30 minutes, or until cooked through, flipping the sausage at the halfway point.
Remove the pan from the oven and divide onto plates. Enjoy!
Leftovers: Keeps well in the fridge up to 3 days.
Vegan and Vegetarian: Use roasted chickpeas instead.