What’s a light, refreshing meal that’s not a salad? No one wants to spend hours in the kitchen over a hot stove, and there are only so many greens you can eat before your taste buds start demanding more action. The answer: marinated veggies with chicken sausage.
In this flavour-rich dish, colourful summer veggies like zucchini, squash, cherry tomatoes, bell peppers, and green beans soak in a tart marinade; chicken sausage adds a boost of protein.
Pro tip: Make sure to use an all-natural chicken sausage to avoid preservatives and keep the sodium low.
Balsamic vinegar, fresh lime juice, and garlic add a refreshing kick and brightness, and a sprinkle of fresh basil creates a “right-from-the-garden” flavour.
Since this recipe only includes some chopping and slicing, you can prep well beforehand or do a big chop-and-slice session to cook up a bigger batch.
If you manage to have leftovers, pack them up for tomorrow’s lunch. No need to warm it up; it’s just as tasty and refreshing straight out of the fridge.
The best part? No “Top Chef” skills needed here — chop, marinate, and cook. That’s it.
And if you don’t want to broil it (and yourself) in a hot kitchen, you can throw it all on a sheet pan and cook it on the grill — no muss, no fuss.
Prep Time 50 mins
Cook Time 8 mins
Total Time 58 mins
Servings 4 servings
BY: Beachbody and Lili Ladaga
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