Spring break is unfortunately coming to an end, which means we are trying to get the house in order for the upcoming work week. Part of this usually includes some kind of meal prep for our lunches for the week. Today, we opted for this SUPER simple sheet pan bake using the new Johnsonville Chicken Apple Sausage links. The chicken sausage comes pre-cooked, which helps cut down on the cooking time. They are also very mild in flavor, so they pair well with almost any spice profile. We added loads of vegetables to keep things healthy and spiced it up a bit for a more Southwest take.
When it comes to meal prep, we try to keep things simple, as we’re usually also making dinner for Sunday night at the same time. We want something we can throw together quickly that will last us all week, but more importantly we want something we won’t get tired of and that’s healthy. The recipe has plenty of healthy vegetables and chicken sausage in replacement of the usual pork. Plus, this sheet pan bake is great because of its versatility. You can try a different sauce or add a grain or some cheese to change it out day to day, instead of eating the exact same thing for lunch 5 days in a row.
Some suggestions include:
- Top it with a fried egg for an easy breakfast or brunch
- Serve on top of some quinoa, brown rice, or cauliflower rice for an easy grain bowl
- Add some salsa and cheese and make tacos
- Throw it over some greens and add your favorite dressing for a quick salad
The recipe is simple. Just throw your veggies into a large bowl (or two depending on how much you are making). Toss with olive oil and spices. Add in your sausage and dump out onto your sheet pan. I recommend using foil for the pans, just to make clean up a breeze, because you really don’t want a sink full of dishes to start out you week. Bake for about 40 minutes on 375 and you’re done! Store in the fridge and re-heat either in a skillet or microwave for a healthy and delicious lunch all week.
Replace any vegetables your family doesn’t like with your favorites. Carrots or butternut squash would work well in replacing the sweet potatoes. You can also add in some cayenne or extra jalapenos to make things spicier. As always, we love to hear about any variations you take, so please share below in the comments!
If you’re looking for some other meal prep recipes check out our Chicken and quinoa bowls or make a big batch of Turkey Chili!
This post was sponsored by Johnsonville and may contain affiliate links. We received compensation in return for creating this recipe. This post, however, reflects only our personal opinions. We would never share products on here that we did not truly enjoy or believe in.
Chicken Sausage and Sweet Potato Sheet Pan Bake
Ingredients
- 2 Packages Johnsonville Chicken Apple Sausages Sliced
- 2 lbs Sweet Potatoes Peeled and chopped into 1 inch cubes
- 2 Red or Yellow Bell Peppers Deseeded and chopped
- 1 Yellow Onion Chopped
- 1.5 lbs Brussels Sprouts Halved
- 2 Jalapenos Deseeded and sliced
- 6 Cloves Garlic Minced
- 1/2 Cup Olive Oil
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Chili Powder
- 1 Tablespoon Paprika
- 3/4 Teaspoon Cumin
- 3/4 Teaspoon Garlic Powder
- 1/2 Teaspoon Black Pepper
Instructions
- Pre-heat the oven to 375F. Cover 2 large sheet pans with foil and set aside.
- Combine all of the spices into a small bowl and stir to combine.
- Add all of the vegetables into a large mixing bowl (or two if you cannot fit it all in one bowl). Drizzle with olive oil and spices and stir well to combine.
- Add in sliced sausages and combine well, then dump out onto your sheet pans evenly.
- Bake at 375 for about 40 minutes or until the sweet potatoes can be easily pierced with a fork.