One skillet, four servings, and about 30 minutes of real cooking — this is the kind of weeknight dinner that makes a reset month feel genuinely sustainable. Sausage rounds get seared until deeply browned on both sides before the vegetables even hit the pan, which means you're building layers of flavor from the very first step. Red and yellow bell peppers, zucchini, and sweet onion all cook down in that same skillet, picking up every bit of fond along the way. A splash of chicken broth and apple cider vinegar loosens everything into a light, savory pan sauce that ties the whole dish together. The trickiest part of this style of recipe is usually the sausage — many chicken apple varieties sneak in added sugar or off-plan fillers, so reaching for a fully cooked, compliant link makes all the difference here. Smoked paprika and Italian seasoning do the heavy lifting on flavor without any dairy, grains, or legumes in sight. Finish it straight from the skillet with a handful of fresh parsley and dinner is genuinely done.
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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.
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.
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