Chicken Sausage and Zucchini Breakfast Skillet
A savory, satisfying one-pan breakfast of sliced chicken sausage browned with zucchini, onion, and bell pepper, seasoned simply with garlic and herbs. Fully paleo and ready in under 30 minutes.
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Ingredients
- 4 links fully cooked chicken sausage links, sliced into rounds
- 2 medium zucchini, quartered lengthwise, sliced
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp avocado oil (or coconut oil)
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh parsley, roughly chopped
Instructions
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1
Heat half the 2 tbsp avocado oil (or coconut oil) in a large skillet over medium-high heat. Add 4 links sliced into rounds fully cooked chicken sausage links in a single layer and cook for 3 to 4 minutes, flipping once, until browned on both sides. Transfer to a plate.
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2
Add the remaining oil to the same skillet. Add 1 small diced yellow onion and 1 diced red bell pepper and cook for 3 minutes until beginning to soften.
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3
Add 2 medium quartered lengthwise, sliced zucchini, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder. Cook, stirring occasionally, for 4 to 5 minutes until the zucchini is tender but not mushy.
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4
Add 3 cloves minced garlic and cook 1 minute more until fragrant.
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5
Return the browned sausage to the skillet and toss everything together. Cook for 1 to 2 minutes to heat through, tasting and adjusting seasoning.
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6
Garnish with 1/4 cup roughly chopped fresh parsley and serve hot directly from the pan.
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