Weight Loss Recipes

Healthy Baked Chicken Italian Sausage and Peppers

Lean Italian chicken sausage baked on a sheet pan with peppers and onions to create a fast healthy weeknight low-carb dinner recipe.

In the last few months I’ve been obsessed with sheet pan dinners. They’re super easy to make and I love the way meat and vegetables taste roasted in the oven. YUM!

Here are a few of my favorites:

Balsamic Chicken and Broccoli

Honey Mustard and Brussel Sprouts

Chipotle Honey Shrimp

Greek Chicken and Vegetables

This new sheet pan recipe takes an Italian classic, sausage and peppers, and lightens it up with delicious chicken sausage. I love the Harvestland brand that I find at my local warehouse store, BJ’s Wholesale. You can pick up a package of 12 links for about $10. They also have organic chicken sausage varieties too. I opted for the Italian Chicken Sausage with peppers and onions.

The wonderful thing about this sausage is it’s already cooked so all it needs to do is heat up.

I thickly sliced up 6 links of chicken sausage. The beauty about this recipe is you can use as many links as you want. Obviously, depending on the amount you eat the nutritional information will be different than what I have listed. You can also use any color bell pepper.  This recipe is all about simple and versatile.

Before putting the sausage, peppers, and onions in the oven I drizzled a couple tablespoons of olive oil over top and then sprinkled on Italian seasoning, salt, and pepper. I gave everything a little toss and then off to the oven it went.

By the way this is the sheet pan I use by Nordic Ware. It’s just under $10 on Amazon.

I cooked this sheet pan dinner for 40 minutes in a 375 degree oven. About halfway through I flipped the chicken sausages over. One of the things I LOOOOVE about these chicken sausage links is they taste amazing when browned up in the oven or on the stove.

Once the sausage, peppers, and onions are done you can use them however you like. You can serve over rice, pasta, a salad, in a wrap or roll, on a pizza, or wherever your creativity takes you.

I portioned out the sausage and pepppers into meal prep containers to eat during the week for lunches. I try to keep my meals as low carb as possible. #over40problems. That might not look like a lot of food but between the protein from the sausage and fiber from the peppers a little went a long way. This recipe kept well in the refrigerator and even warmed up perfectly from the freezer.

If you are looking for a tasty low-carb sheet pan dinner, that’s easy to prepare, I recommend giving this a try. You can even make it easier by slicing the peppers, onions, and sausages ahead of time making the recipe ready to prepare during the week.

If you choose to make this sausage and peppers sheet pan dinner, or any other Organize Yourself Skinny recipe, please share it on Instagram using hashtag #organizeyourselfskinny.

Healthy Baked Chicken Italian Sausage and Peppers


Lean Italian chicken sausage baked on a sheet pan with peppers and onions to create a fast healthy weeknight low-carb dinner recipe.


Recipe type: dinner

Serves: 5


  • 6 Italian Chicken Sausage Links, thickly sliced
  • 4 bell peppers, seeded and sliced
  • 1 large white onion, sliced
  • 2 tablespoons olive oil
  • ½ teaspoon Italian Seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper


  1. Preheat oven to 375 degrees.
  2. Place the sausage, peppers, and onions on a sheet pan and drizzle the olive oil over top.
  3. Sprinkle on the seasonings and then toss a couple times to make sure the sausage and vegetables are coated.
  4. Cook for 40 minutes or until the vegetables are cooked and sausages are browned. Flip the sausages halfway through the cooking time.
  5. Serve hot.


sugar: 4

Make-ahead Instructions

This recipe can be made completely ahead of time and stored in the refrigerator (up to 5 days) or freezer (up to 3 months). Heat up in the microwave or on the stove. You can also prep the ingredients so they are recipe ready to cook during the week.

Nutrition Information

Serving size: ⅕ of recipe Calories: 243 Fat: 13 Saturated fat: 3 Carbohydrates: 11 Fiber: 3 Protein: 19





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