Sheet Pan Creole Chicken, Sausage, and Okra
Ingredients
- 1 (12-oz) pkg sliced bell pepper and onion medley
- ½ lb boneless, skinless chicken breasts, cut into chunks
- 2 Tbsp olive oil, divided
- 1½ tsp Creole seasoning, divided
- ½ (12-oz) pkg andouille sausages (such as Aidells), sliced
- ½ pint grape tomatoes (see Note)
- ½ lb small okra, halved lengthwise
- 1 green onion, chopped
Instructions
- Preheat oven 425°F. Toss together bell pepper medley, chicken, 1 Tbsp oil, and ¾ tsp seasoning on a large rimmed baking sheet; spread in a single layer. Bake 8 minutes.
- Meanwhile, combine andouille, tomatoes, okra, 1 Tbsp oil, and ¾ tsp seasoning.
- Stir andouille mixture into chicken mixture. Bake 8 to 10 minutes longer or until sausage is thoroughly heated and tomatoes begin to burst. Sprinkle with onion.
- Divide into 3 portions. Serve 2 portions. Refrigerate 1 portion up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
344
|
344
|
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