Ingredients:

  • 1 lb (450g) pre-cooked chicken sausage, sliced into 1/2-inch rounds
  • 1/2 lb (225g) baby red potatoes, quartered into small bite-sized pieces
  • 1 medium (150g) red onion, diced
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 medium (300g) bell peppers, chopped into 1-inch pieces
  • 1 medium (200g) zucchini, halved lengthwise and sliced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried Italian seasoning
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat 1 tbsp (15ml) of olive oil over medium-high heat. Add the sliced chicken sausage and sauté for 3–5 minutes until the edges are mahogany-colored and slightly crisp. Remove the sausage from the pan and set aside on a plate.
  2. In the same skillet, add the remaining 1 tbsp (15ml) of olive oil. Add the quartered baby potatoes and diced red onion. Cook undisturbed for 4–5 minutes to develop a golden crust, stirring occasionally until the potatoes are fork-tender.
  3. Add the bell peppers and zucchini to the pan. Stir-fry for 5–7 minutes until the peppers soften slightly and the zucchini maintains a vibrant green hue. Stir in the minced garlic, Italian seasoning, salt, and pepper during the last 60 seconds.
  4. Return the seared chicken sausage to the skillet. Toss everything together for 1–2 minutes until the sausage is heated through and the flavors are fully integrated.