Cauli-Rice Skillet with Zucchini and Chicken Sausage
- ¼ cup olive oil, divided
- 1 package chicken sausage, sliced (like al Fresco Roasted Garlic)
- 2 medium zucchini, sliced lengthwise and chopped
- 1 package fresh cauliflower rice
- Juice from half a lemon
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. cayenne pepper
- 1 Tbsp. Dijon mustard
- 1 ½ cups frozen peas
- ½ cup shredded Cheddar cheese
Directions1. Heat 2 Tbsp. olive oil in a large pan over medium-high heat. Once hot, add chicken sausage slices and cook until just browned on each side. Remove sausage and set aside. 1. Add remaining 2 Tbsp. olive oil to now empty pan. Add zucchini and cook five minutes, stirring occasionally. Add cauliflower rice. Cook for three minutes. 1. Whisk together lemon juice, salt, pepper, cayenne pepper and Dijon mustard. Stir into cauliflower mixture. Add peas and chicken sausage, stirring until warm. Sprinkle with cheese, cover and allow to melt. Serve immediately.
To use frozen riced cauliflower, cook according to package instructions. Add cooked cauliflower rice to skillet with peas and chicken sausage.
For dairy free: Omit cheddar cheese or use cheddar-style cheese substitute.
Calories 390, Total Fat 26g (Saturated 7g, Trans 0g), Cholesterol 80mg, Sodium 740mg, Total Carbohydrate 16g (Dietary Fiber 6g, Sugars 6g), Protein 24g, Vitamin A 35%, Vitamin C 180%, Calcium 15%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsSpring Skillet Meal Main Dish Kid-friendly Gluten Free Dairy Free 20 Minute Meal