PALEO SAUSAGE RICE SKILLET
(GLUTEN FREE, DAIRY FREE, PALEO, KETO-FRIENDLY)
Dinner has NEVER been easier! This super quick and easy recipe packs quite the flavor punch – and it’s made with ingredients you can feel good about. I am teaming with up @alfrescochicken with their #5WithAlFresco campaign to bring you this recipe. There’s nothing better than having a meal on the table in 15 minutes or less. This one skillet meal combines some of my favorite flavors! #Ad
As I’ve mentioned countless times before, I love when a recipe is easy, healthy and delicious! This skillet dinner comes together in no time flat. Let’s first start with cutting the sausages into pieces. I used their Sweet Apple flavor for this recipe to add a hint of sweetness to the dish. I like to chop them into little disc shapes. Cut the Brussels sprouts in half. Side note: check out my Brussels sprouts with bacon HERE. Brussels are my favorite vegetable! In a large skillet over medium heat, add sausages, Brussels sprouts and olive oil. This cooks together for 4-5 minutes, until the Brussels have begun to soften and the sausages have a nice sear.
After that, add in the minced garlic and cauliflower rice. I always buy pre-riced frozen cauliflower because it’s easy and convenient. I add the frozen cauliflower rice right into the skillet and break it up with a spatula. Let everything cook together for 5-7 minutes. At this point, the Brussels should be softened and the rice should be warmed through. Feel free to add an additional drizzle of olive oil if your skillet looks too dry.
This one skillet dinner is the best of both worlds: easy and delicious! There’s no need to fuss over dinner when it can be this quick and simple. I always have a couple of packages of Al Fresco chicken sausages in my fridge; they’re a healthy staple ingredient in my house! Since they’re already fully cooked, I don’t have to stress over making sure they are completely cooked through. This makes dinner a breeze! This sausage rice skillet also makes great leftovers. Store in an airtight container for 3-4 days and reheat as necessary. You’re going to love the ease, convenience and taste of this one!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Lunch, Dinner
Servings: 4 servings
4 Al Fresco chicken sausages
2 cups Brussels sprouts
4 cups cauliflower rice (I use frozen)
1 TBL minced garlic
1 TBL olive oil
Cut sausages into pieces and cut Brussels sprouts in half. In a large skillet over medium heat, add sausages, Brussels sprouts and olive oil. Cook for 4-5 minutes, until Brussels sprouts are starting to soften.
Add in minced garlic and cauliflower rice. Continue cooking 5-7 minutes, until cauliflower rice is warmed through and Brussels sprouts are tender.