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Grilled Chicken Sausage and Veggies over Cauliflower Rice

Fire up the grill, grab your grill pan and give this recipe a try! This recipe is perfect for weeknight grill-outs because it’s quick to make and is incredibly tasty. We suggest serving it over cauliflower rice, a bed of greens or stuffed into a sweet potato.

Prep: 20 min.Cook: 15-20 min.Total: 35-40 min.
Servings: Serves 4

Ingredients

  • 1 12-ounce package Applegate Fire Roasted Red Pepper Chicken Sausage
  • 1 Tbsp. avocado oil (or other cooking oil of choice)
  • 2 small bell peppers, any color, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 portabella mushrooms, stems removed and gills removed*, sliced ½-inch thick
  • 1 bunch kale, destemmed and torn into pieces
  • 1 small head cauliflower, riced (or a 12 to 16-ounce bag of riced cauliflower)
  • Salt and black pepper, to taste
  • 23 green onions, thinly sliced (optional)

*Use a spoon to gently scrape the dark-colored gills from the underside of each mushroom

Instructions

  1. Prepare cauliflower rice according to package directions (or see our How to Make Cauliflower Rice recipe + tutorial here). Set aside.

  2. Preheat grill to medium-high heat (about 400℉; you should only be able to hold your hand over the heat for 1-2 seconds when held about 4 inches above the grill grates).

  3. While grill preheats, toss peppers, onions, mushrooms, kale, and garlic with avocado oil. Season with salt and pepper.

  4. Slice sausages into ½-inch thick rounds.

  5. Arrange vegetables and sausages in an even layer on a large, perforated grill pan (like this one). Place pan over direct heat and cook for cook for 5-8 minutes.

  6. Open grill lid and stir sausage and vegetable mixture. Reduce heat to medium-high if veggies are starting to burn on the edges.

  7. Continue cooking for an additional 8-10 minutes, stirring occasionally, until veggies are tender and slightly caramelized.

  8. Remove from heat and serve over cauliflower rice. Garnish with sliced green onions, if desired.

Notes

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Nutrition Information

  • Serving Size: ¼ recipe
  • Calories: 287
  • Fat: 15g
  • Sodium: 652mg
  • Carbohydrate: 22g
  • (Fiber: 11g
  • Sugar: 7g)
  • Protein: 20g

Dietary

© The Real Food Dietitians
Recipe By: Jessica Beacom