PREP: 10 Minutes
COOK TIME: 30-45 Minutes
SERVES: 4 Servings
DIFFICULTY: Easy
Ingredients
Spinach and Feta Chicken Sausage with Roasted Potatoes & Sautéed Green Beans [Halteman Family Meats]
1 lb baby potatoes (quartered) [O.K. Produce or Iovine Brothers Produce]
2 tablespoons olive oil (divided) [Kensington Food Company]
1 lb fresh green beans (trimmed) [O.K. Produce or Iovine Brothers Produce]
2 cloves garlic (minced) [O.K. Produce or Iovine Brothers Produce]
Salt and pepper to taste [The Head Nut]
Optional: Fresh herbs (rosemary, thyme) for potatoes [The Head Nut]
Instructions
For the Roasted Potatoes: Preheat the oven to 400°F (200°C). Toss the quartered baby potatoes with 1 tablespoon olive oil, salt, pepper, and optional herbs. Spread the potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
For the Sautéed Green Beans:
While the potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add
minced garlic and cook for 30 seconds until fragrant. Add the green beans to the skillet and
cook for 7–8 minutes, stirring occasionally, until tender but still crisp. Season with salt and
pepper to taste.
For the Chicken Sausages: Cook the sausages: While the potatoes roast and the green beans cook, heat a non-stick skillet
over medium heat. Add the spinach and feta chicken sausages to the pan and brown on all
sides for about 5–7 minutes. Add water and simmer: After browning, add about 1/4 cup water
to the pan, cover, and reduce the heat. Let the sausages simmer for another 10 minutes or
until they reach an internal temperature of 165°F (74°C).
Serve: Plate the roasted potatoes and sautéed green beans alongside the spinach and feta chicken sausages for a well-rounded, simple, and delicious meal!
Recipe: Curtesy of Jefferson Health
Image: Colleen DuVall
