Spicy Sausage and Zucchini Skillet
This Spicy Sausage and Zucchini Skillet is the most delicious, simple and healthy one pan meal to add to your weekly rotation. The flavor is insane and it's so easy to make - doesn't get any better!
Servings 2 - 3
Ingredients
For the Sauce:
- 3 tablespoons coconut aminos
- 1 tablespoon chili crisp
- 3/4 tablespoon sesame oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
For the Skillet:
- 2 tablespoons avocado oil
- 2 medium zucchini, cut in half moons
- 1 red bell pepper, roughly chopped
- 1 pound chicken sausage (any variety; I used a pre-seasoned one) or swap with favorite protein
- 1/3 cup chopped green onion
- 1 teaspoon sea salt
- Ground pepper to taste
To Serve:
- Cooked rice option to serve plain/with no rice
- Additional green onion to top
Instructions
For the Sauce:
- Whisk all sauce ingredients together in a bowl or glass. Set aside.
For the Skillet:
- In a medium skillet, add 1 tablespoon of the avocado oil on medium to high heat to heat for 1 minute.
- Add your protein and cook to brown, about 4-5 minutes. Once done, add to a bowl and set aside.
- Add the remaining tablespoon of avocado oil to the skillet, then add the veggies to cook on medium heat. Toss veggies until tender, then add back in your protein and the sauce. Toss again and cook for about 3-5 minutes.
- Add green onion and toss once more.
To Serve and Store:
- Serve plain or over cooked rice of choice with additional, sliced green onions on top. Enjoy!
- Skillet leftovers can be stored in an airtight container in the refrigerator up to 3 – 4 days. If stored separately, rice can also be stored in the fridge in an airtight container for up to 4 – 5 days.