Chicken Sausage With Peppers & Brown Rice

Serves 4


– 1 cup brown rice, cooked
– 2 cups red and yellow bell peppers, cut into 1 1/2-inch chunks
– 2 cups red onion, cut into thick slices
– 2 cloves garlic, minced
– 2 cups zucchini, cut into thick chunks
– 1/2 cup barbecue sauce


Heat rice in a steamer.

In a large skillet, sauté the chicken sausages until browned. Remove from the skillet and set aside.

In the same skillet sauté peppers, onions and garlic. When these ingredients start getting soft, add the zucchini and cook until crisp tender.

Stir about half of the barbecue sauce into the vegetables and cook until the sauce thickens slightly.

Add the chicken sausage to the skillet with the remaining barbecue sauce. Cook until the chicken sausage is warmed through.

Serve meal on the entree plate. Start with a 1/4 cup of brown rice. Top with 1/4 of the chicken-pepper entree, to equal 4 ounces. Serve with 4 ounces steamed vegetables on the side.

Nutrient Info per serving: (Serves 4) 467 Calories, 18g Fat, 35g Carbohydrate, 30g Protein, 8g Fiber, 550mg Sodium.