Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic Parmesan Polenta

5 from 3 votes
30 minutes
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Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic Parmesan Polenta is an easy trattoria-inspired weeknight dinner that’s also elegant enough for guests!

Photo of Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic Parmesan Polenta in white bowl with fork ready to eat.

Has school started yet in your area?  It has here!  If it hasn’t, you’re probably getting the kids ready with clothes, school supplies and class schedules.

My stepchildren are grown now but I can really relate!  I remember how stressful it was in the days leading up to school starting and how busy it was with activities and sports.

As a personal chef, I hear from many people about what a difficult time they have getting wholesome meals on the table for their families.  If that’s the case in your world, this recipe is one you’re going to love!

This trattoria-inspired dish is so easy and can be ready in about 30 minutes!  It’s perfect as a sheet pan supper all by itself, however adding the Garlic Parmesan Polenta makes it a truly comforting, hearty meal for your family or guests!

How to Make Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic Parmesan Polenta:

  • Cut zucchini and yellow squash diagonally into large, thick slices and the bell pepper into 1-inch squares.
  • Toss the vegetables with olive oil, salt, pepper and Italian seasoning.  You can do this in a bowl if you don’t mind getting your hands a little messy or on the baking sheet so you don’t have to wash the bowl afterward.
Photo of cut vegetables in bowl tossed with olive oil and herbs.
  • Spread the vegetables out on the baking sheet.
Photo of cut vegetables on sheet pan ready for the oven.
  • Add chicken sausage, then roast for 10 minutes or so.
Photo of cut vegetables on baking sheet with sausage added.
  • Add red or green kale and return it to the oven for another 15 minutes or so.
Photo of vegetables and sausage on baking sheet with kale added.
  • Roast until the kale wilts and has lovely crispy edges–approximately 15 minutes more.
Photo of all the vegetables and sausage after being cooked.

Can I get an “Oh, yeah!”

Close-up photo of the vegetables and sausage after being cooked.
  • Drizzle with a little bit of balsamic vinegar if desired for another layer of flavor.
Closeup photo of roasted vegetables and sausage on sheet pan.

Serve over the Garlic Parmesan Polenta, which comes together in minutes, and then you’ve got a quick, easy, hot, hearty yet healthier, meal your family will love!

Be sure to check out all things healthy sheet pan dinner at 30 Best Healthy Sheet Pan Dinners!

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Sheet Pan Mediterranean Chicken Sausage and Vegetables with Garlic Parmesan Polenta - Finished product ready to eat sprinkled with cheese on beige napkin

Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic Parmesan Polenta

5 from 3 votes

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By: Carol | From A Chef’s Kitchen
Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic Parmesan Polenta is an easy trattoria-inspired weeknight dinner that’s also elegant enough for guests!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Chicken and Turkey
Cuisine Italian
Servings 4
Calories 374 kcal

Ingredients
  

Sausage and Vegetables

  • 1 medium yellow squash - sliced diagonally into 1/2-inch slices
  • 1 medium zucchini - sliced diagonally into 1/2-inch slices
  • 1 large orange bell pepper - seeded and cored, cut into 1-inch pieces
  • 1 large red bell pepper - seeded and cored, cut into 1-inch pieces
  • 3 tablespoons olive oil - divided
  • 1 teaspoon Italian seasoning
  • 1 clove garlic - minced
  • salt and freshly ground black pepper - to taste
  • 1 package (12-ounce) chicken sausage - each sausage halved widthwise
  • 1 bunch green or red kale - stems removed and torn into large pieces

Polenta

  • 3 cups chicken broth
  • 3 tablespoons butter
  • 3 cloves garlic - minced
  • salt and freshly ground black pepper - to taste
  • 1 cup instant polenta
  • 1/2 cup freshly grated Parmesan cheese - plus more for serving
  • Chopped fresh parsley

Instructions
 

Sausage and Vegetables

  • Preheat oven to 400 degrees. Place vegetables in a bowl and drizzle with 2 tablespoons olive oil. Add Italian seasoning, garlic, salt, and black pepper to taste. Toss well so all the vegetables are coated with oil, Italian seasoning, and garlic. (Alternately, place on a baking sheet and distribute oil and seasonings with your hands.)
  • Spread out onto a nonstick baking sheet. Place chicken sausage halves over vegetables. Roast for 10 minutes. Stir vegetables and sausage.
  • Drizzle kale with remaining 1 tablespoon olive oil and season with salt and black pepper to taste. Place over vegetables and sausage. Roast another 20 minutes or until vegetables are tender and kale is slightly crispy and wilted.
  • Serve over polenta.

Polenta

  • While vegetables are roasting, bring 3 cups of chicken broth, butter, garlic and salt and black pepper to a boil in a saucepan. Stir in instant polenta, cook per package ingredients, then stir in cheese. Serve with vegetables.

Nutrition

Serving: 1 | Calories: 374kcal | Carbohydrates: 47g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 10mg | Sodium: 883mg | Potassium: 832mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6224IU | Vitamin C: 174mg | Calcium: 255mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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3 Comments

  1. How long should the polenta take to cook once added to the pot? Typically this takes 30mins on low while stirring every 10 minutes. Thank you!

    1. Hi, Patti, Thanks so much for your question. I know instant polenta isn’t really ideal, but since this is a quick and easy recipe, that’s what I listed in the ingredients so the polenta will hardly take any time at all. Just follow the package directions. I did clarify the recipe. If you want a great oven-baked polenta, try this recipe of mine: Oven-Baked Gorgonzola Polenta Thank again!