Chicken Sausage Veggie Bowl
Chicken sausages cooked with cabbage and kale, topped with a honey mustard sauce. Served with quinoa for a healthy, easy meal. Delicious with a German Riesling!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main
- Method: stove top
- Cuisine: fusion
Ingredients
Scale
For the chicken sausage veggie bowl
- 3 small chicken sausages (9 ozs total), I used Andouille flavor
- 1 onion, chopped
- 2 cups cabbage, chopped
- 1 cup kale, stemmed and chopped
- 1/2 cup chicken broth, low sodium
- 2 cups cooked quinoa, for serving
For the honey mustard sauce
- 2 tbsp honey
- 2 tbsp mustard
- 1/2 tsp soy sauce
- 1/4 tsp garlic powder
- pinch of cayenne
Instructions
- Spray a large skillet with oil spray. Heat the skillet on medium, and add the sausage to brown. Turn the sausage occasional to brown on all sides. Remove when browned, about 5 minutes, and set aside on a plate to cool. Slice the sausage into half inch thick pieces when cooled.
- Add olive oil, followed by the the onion and sauté for 5 minutes to soften the onion. Add the cabbage and cook for a few more minutes.
- Stir in the kale, followed by the chicken broth. Bring to a simmer, cover, and cook on medium low for 10 minutes.
- After the vegetables simmer covered for 10 minutes, stir the sliced sausage back into the skillet, and cook for another 10 minutes.
- As the vegetables and sausage cook, make the honey mustard sauce by combining the honey, mustard, soy sauce, garlic powder and cayenne. Stir to combine well and set aside.
- To serve, place about half a cup of cooked quinoa in a bowl and top with a scoop or two of the chicken and veggie mixture. Finish the chicken sausage veggie bowl by drizzling some honey mustard sauce over it. Enjoy with a German Riesling!
Notes
- The 1 cup of kale is measured after removing the thick stem.
- You could serve this dish with brown rice if you prefer, instead of the quinoa.
Find it online: https://cookingchatfood.com/chicken-sausage-veggie-bowl/
