Eosinophilic Esophagitis Friendly Whole30 Chicken Apple Sausage Skillet
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 12 oz fully cooked chicken apple sausage (sugar-free, whole30-compliant), sliced into ½-inch rounds
- 1 medium yellow onion, halved and thinly sliced
- 1 red bell pepper, seeded and sliced into thin strips
- 1 yellow bell pepper, seeded and sliced into thin strips
- 1 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
- 4 cloves garlic, minced
- 1 tsp dried italian seasoning
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- ½ cup chicken broth
- 1 tsp apple cider vinegar
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage rounds in a single layer and cook undisturbed for 2–3 minutes, until the cut sides are deeply browned. Flip and cook 1–2 minutes more, then transfer to a plate.
- 2
Add the remaining 1 tbsp olive oil to the same skillet. Add the onion and bell peppers and cook, stirring occasionally, for 4–5 minutes, until softened and the edges begin to color.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!