Low Carb and Keto friendly, this simple and delicious Chicken Sausage and Peppers Recipe is a one-pan meal, perfect for dinner or lunch.
Remove the casings from the chicken sausage and cut it into rounds.
Place the olive oil in a large skillet and heat on medium heat until hot but not smoking.
Place the sliced chicken sausage into the hot oil and toss to combine. Brown the chicken sausage for a few minutes then add in the sliced zucchini and squash. Toss to combine in the oil.
Add the salt, onion powder, garlic powder, and ground black pepper and stir to combine.
Allow the squash to cook with the chicken sausage until slightly browned and for tender (this should only take a few minutes).
Add in the frozen mixed peppers with onions and the cauliflower rice.
Stir well to combine and cook a few minutes until heated through.
Drain any water that may accumulate while the frozen veggies cook.
Serve hot and enjoy!
I love to drizzle mine with Avocado Ranch for a little extra flair.
Nutritional information calculated using Sam's Choice Chicken Apple Sausage.