6ounces2 to 3 links chicken sausage, sliced in half lengthwise and then sliced crosswise into half moons (Any brand/flavor will do, but I like Bilinski’s Italian or Sun-Dried Tomato Sausage.)
1small zucchinicut into a ½-inch dice
1heaping cup chopped broccoli florets
½medium yellow onionfinely chopped
½red bell peppercut into a ½-inch dice
Pinchof salt
¾teaspoondried oregano
¼teaspoongarlic powder
¼teaspooncrushed red pepper
1cupcooked brown ricefarro or quinoa is also great!
1tablespoonbalsamic vinegarplus extra to taste
For serving:optional
Fresh basil or flat-leaf parsley leavesthinly sliced
Crumbled goat cheese
Sliced toasted almonds
Instructions
Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. When the oil is hot and shimmering, add the sausage, and cook for about 5 minutes until lightly browned. Transfer the sausage to a bowl and briefly set aside.
Add the remaining 2 teaspoons of olive oil to the skillet. When the oil is hot, add the zucchini, broccoli, onion, bell pepper, and a pinch of salt. Cook for about 5 minutes or until the vegetables are tender and lightly browned. Stir in the oregano, garlic powder, and crushed red pepper.
Return the sausage to the pan, and add the brown rice and balsamic. Fold everything together and cook for another minute or 2 until piping hot.
Serve rice topped with basil or parsley, goat cheese, and almonds, or toppings of your choice!