Chicken sausage & veggies
This has got to be the simplest lunch recipe ever, but yummy and filling! It's one we made up this summer and you can tweak by using whatever veggies you like. Our go to has been tomatoes and cucumbers and it's perfect for those hot days when you don't want to cook, especially if you have pre-cooked your sausages. No measuring required. It's really a chop and dump type of recipe!
- chicken sausage (these vary in size and you can use however much you need for the people you're serving)
- olive oil
- sea salt and pepper to taste
Cook the chicken sausage. (Bake at 400 degrees for 20 minutes depending on the size. They can be boiled or grilled too! We typically bake.)
Chop up some cucumber and tomatoes and combine in a bowl.
Add in some olive oil and seasonings.
After the sausage is done cooking and when it's cool enough to slice, throw it in with your veggies.
So simple and fast and easy to judge the amount based on how many people you are feeding.
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