Chicken Sausage and Vegetable Skillet – Low Carb, Gluten Free

Prep Time 10 minutes Cook Time 20 minutes
Serves 4 Servings Serving Size


  • 3 tbsp butter or ghee (get it here)
  • 5 chicken sausage links, sliced
  • 2 cloves garlic, minced
  • 1 small sweet onion, cut into large chunks
  • 1 small zucchini, halved lengthwise and sliced into moons
  • 1 small summer squash, halved lengthwise and sliced into moons
  • 1 small red bell pepper, cut into large chunks
  • 1 small yellow bell pepper, cut into large chunks
  • 6 cremini mushrooms, quartered
  • 1/2 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • sea salt and black pepper, to taste


  1. In a large skillet over medium heat, melt the butter.
  2. Add the chicken sausage, garlic and onion to the skillet and saute for 10 minutes.
  3. Add zucchini, squash, bell peppers, mushrooms, Italian seasoning, red pepper flakes, sea salt and pepper to the pan and saute for an additional 10-15 minutes or until vegetables are crisp tender.


Recipe Notes

I used a pre-cooked sun-dried tomato chicken sausage from Trader Joes for this recipe. You can use any type of sausage you prefer. I have also made it with kielbasa and it was delicious!

NUTRITIONAL INFO (Per Serving) Calories: 317 | Carbs: 9.5 g | Fat: 23 g | Protein: 20 g | Fiber: 1.5 g | Net Carbs: 8 g

Note - These counts can vary greatly depending which type of sausage you use. Please make note of that when choosing your chicken sausage.

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