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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

4 from 1 vote
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 mins
Cook Time 25 mins
Total Time 30 mins
Course Chicken and Turkey
Cuisine Italian
Servings 4
Calories 374 kcal

Ingredients
  

Sausage and Vegetables

  • 1 medium yellow squash sliced diagonally into ½-inch slices
  • 1 medium zucchini sliced diagonally into ½-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
  • salt and freshly ground black pepper to taste
  • 1 package (12-ounce) COLEMAN ORGANIC® Spinach Chicken Sausage each sausage halved widthwise
  • 1 bunch green or red kale stems removed and torn into large pieces
  • 2 tablespoons balsamic vinegar optional
  • salt and freshly ground black pepper to taste

Polenta

  • 3 cups chicken broth
  • 3 tablespoons butter
  • 2 cloves garlic minced
  • salt and freshly ground black pepper to taste
  • 1 cup instant polenta
  • ½ cup freshly grated Parmesan cheese plus more for serving

Instructions
 

Sausage and Vegetables

  • Preheat oven to 375 degrees. Place vegetables in a bowl and drizzle with 2 tablespoons olive oil. Add Italian seasoning and salt and black pepper to taste. Toss well so all the vegetables are coated with oil and seasoning. (Alternately, place on 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 15 minutes or until vegetables are tender and kale is slightly crispy and wilted.
  • Drizzle with balsamic vinegar if desired. 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.

Notes

Vary the veggies!  Add or substitute eggplant, potatoes, tomatoes for any of the other 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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