Skillet Chicken Kale and Feta Sausage with White Beans and Tomatoes
PREP TIME: 15min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 27g||42%|
|Saturated Fat 7g||35%|
|Total Carbs 16g||5%|
|Dietary Fiber 6g||24%|
|Vitamin A 290%|
|Vitamin C 90%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cups cherry tomatoes
1 small red onion, cut into 1 1/2" chunks
1 green pepper, cut into 1 1/2" chunks
1/4 cup olive oil, divided
1/2 cup cucumber, diced
1/4 cup black olives, chopped
1/4 cup crumbled feta cheese
2 tbsp. lemon juice
1 tsp. dried oregano
1 head romaine lettuce, shredded
Wooden skewers, soaked in water for 30 minutes
Slice sausage into 2 inch rounds. Heat a grill or grill pan over medium high heat. Alternately skewer sausage, cherry tomatoes, red onion and green pepper chunks.
Brush the skewers with 2 tablespoons olive oil. Grill for 5 to 7 minutes until sausage and vegetables are grilled and slightly charred.
In a bowl combine the diced cucumber, chopped olives, and feta cheese. Whisk together lemon juice, oregano and remaining 2 tablespoons of olive oil. Toss cucumber mix with the lemon dressing and set aside.
Place the grilled skewers on a bed of shredded romaine and drizzle with cucumber dressing. Serve with warm pita bread.
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