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
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!
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.
Keywords: chicken sausage, power bowls, quinoa, cabbage, kale, healthy eating