Chicken and Sausage Sheet Pan Dinner
Equipment
Ingredients
- 1 to 2 Pound(s) boneless skinless chicken breasts cubed
- 1 13 ounce package Cajun sausage, cut
- 2 Tablespoon(s) olive oil
- 1 red onion cut into 1 inch wedges
- 1 yellow summer squash halved lengthwise and cut into 1 inch slices
- 1 12 ounce package broccoli florets, frozen or fresh
- 1 red bell pepper cut into 1 inch pieces
- 1 orange bell pepper cut into 1 inch pieces
- 1 8 ounce package mushrooms, cleaned and halved
- 1 Teaspoon(s) garlic powder
- 2 Teaspoon(s) Cajun seasoning optional
- ¼ Teaspoon(s) black pepper
- 1 Teaspoon(s) dried thyme
- 1 Teaspoon(s) salt
Instructions
- 1. Preheat oven to 425 degrees. Prepare a rimmed baking sheet with aluminum foil (for easier cleanup) spritzed with non-stick cooking spray.
- 2. In a small bowl, stir together the dry seasonings. Divide the seasoning and sprinkle the cubed chicken with half of the seasoning. Place on baking sheet, spacing evenly.
- 4. Add the vegetables to a large bowl and drizzle with olive oil.
- 5. Add the sausage and vegetables around the chicken. Sprinkle the remaining seasoning blend over everything on the sheet pan.
- 5. Bake for 15 to 20 minutes, turning chicken and vegetables halfway, or until chicken is cooked through.
Notes
● This creates a lot of food. I personally used two sheet pans, rotating the sheet pans in my oven about halfway through the bake time to cook evenly. If you do not have two large sheet pans, you can cut the recipe by half.
● The Cajun seasoning is optional but adds flavor as well as a kick of heat. If you choose to eliminate the Cajun seasoning, I recommend using ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon dried oregano.
