Yields: 2 servings
Ingredients
- 1 tablespoon extra-virgin olive oil divided
- 6 ounces 2 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.)
- 1 small zucchini cut into a ½-inch dice
- 1 heaping cup chopped broccoli florets
- ½ medium yellow onion finely chopped
- ½ red bell pepper cut into a ½-inch dice
- Pinch of salt
- ¾ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper
- 1 cup cooked brown rice farro or quinoa is also great!
- 1 tablespoon balsamic vinegar plus extra to taste
- For serving: optional
- Fresh basil or flat-leaf parsley leaves thinly 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!