Keywords: fiber-rich, dairy-free, protein-rich, healthy, soy-free, gluten-free, low-carb, paleo
Serves: 2
Prep Time: 2 minutes
Total Time: 8 minutes
Equipment: frying pan, spatula
Ingredients:
- 1 teaspoon extra virgin olive oil
- 1 container of sliced baby Bella mushrooms
- 4 chicken sausage links (sliced in rounds)
- 1 large handful of mixed dark leafy greens
Directions:
- Slice chicken sausages into round pieces.
- Heat frying pan and add 1 teaspoon of extra virgin olive oil.
- Add mushrooms and chicken sausage to the pan and set heat on medium.
- Sauté for a few minutes until fully cooked.
- Add a handful of baby kale to the pan and sauté for another minute.
Variations:
- Use avocado oil in place of extra virgin olive oil.
- Use tempeh instead of chicken sausage to make this dish plant-based.
Notes:
- Store in a sealed container for no longer than 3 to 4 days.
- Reheat in the microwave for 1 minute.
Nutrition Notes:
- Chicken sausage is a great source of protein.
- Dark leafy greens are an excellent source of fiber and magnesium.
- Mushrooms are a good source of vitamin D.
Savings Tip:
- Buy frozen produce over fresh produce to save money.
Nutrition Facts:
Total Servings: 2
Serving Size: ½ of the skillet
| Amount Per Serving | % Daily Value |
| Calories: 193 calories | 7% |
| Total Fat: 7.3 g | 9% |
| Saturated Fat: 1.3 g | 7% |
| Cholesterol: 100 mg | 33% |
| Sodium: 987.7 mg | 43% |
| Total Carbohydrates: | 2% |
| Dietary Fiber: 2.8 g | 10% |
| Added Sugar: 0 g | 0% |
| Protein: 27.7 g | 55% |
| Vitamin D: 200 IU | 25% |
| Calcium: 46.2 mg | 4% |
| Iron: 2.7 mg | 15% |
| Potassium: 120.2 mg | 3% |