Marinated Summer Veggies With Chicken Sausage

Marinated Summer Veggies With Chicken Sausage

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 flavor-rich dish, colorful 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” flavor.

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.

Marinated Summer Veggies with Chicken Sausage | BeachbodyBlog.com

Marinated Summer Veggies with Chicken Sausage | BeachbodyBlog.com

Marinated Summer Veggies with Chicken Sausage | BeachbodyBlog.com

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Marinated Summer Veggies with Chicken Sausage

In this flavor-rich dish, colorful veggies like zucchini, squash, cherry tomatoes, bell peppers, and green beans soak in a tart marinade; chicken sausage adds a boost of protein.

Course lunch
Keyword vegetables
Prep Time 50 mins
Cook Time 8 mins
Total Time 58 mins
Servings 4 servings
Calories 273 kcal
Author Beachbody

Ingredients

  • 2 tsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp fresh lime juice
  • 2 cloves garlic, chopped
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 1 lb. green beans, ends removed
  • 2 medium zucchini, sliced
  • 2 medium summer (crookneck) squash, sliced
  • 1 cup halved cherry tomatoes
  • 1 medium green bell pepper, sliced
  • 1 medium red onion, sliced
  • 4 cooked chicken sausages, sliced
  • 2 Tbsp chopped fresh basil

Instructions

  1. To make marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend.
  2. Season with salt and pepper, if desired; whisk to blend. Set aside.
  3. Place green beans, zucchini, summer squash, tomatoes, bell pepper, and onion in a re-sealable plastic bag (or large bowl). Add marinade; shake to blend. Let sit for 30 minutes.
  4. Preheat grill or broiler to high.
  5. Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly.
  6. Grill or broil for 4 to 8 minutes, turning occasionally, until vegetables begin to soften.
  7. Sprinkle with basil before serving.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Marinated Summer Veggies with Chicken Sausage
Amount Per Serving (1 serving)
Calories 273 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 60mg 20%
Sodium 454mg 19%
Total Carbohydrates 25g 8%
Dietary Fiber 7g 28%
Sugars 15g
Protein 20g 40%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
1½ Protein
2½ Vegetable

P90X3 Portions
1½ Carb
1½ Protein
½ Fat

Body Beast Portions
5 Vegetable
3 Protein
½ Fat

Container Equivalents
3 Green
1 Red
½ tsp.

2B Mindset Plate It!
A great dinner option. Add an FFC for lunch.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Photos by Amanda Meixner and Dani Paris.