Grilled Chicken, Sausage, Peppers, and Onions Make this Incredible Meal Pop with Flavor!
This is one of those meals that’s not just great when you make it, its even better 2-3 days later when eaten as leftovers. My family loves it and every time I say I am making my special fire-licked stir fry everyone gets excited.
The incredible array of flavors in this dish come from the olive oil, Pomegranate infused Red Wine Vinegar, and Worcestershire Sauce and how these flavors seep into the peppers and onions, not to mention chicken and sausage.
We server it over rice, but you can eat it without and it is just as good.
The best thing is, this meal is incredibly easy to make.
Are you ready?
Let’s get started.
Prep Time: 20 Minutes
Cook Time: 30+ minutes (cook longer for softer veggies)
Servings: 4-6 (depending on how hungry you are)
3 – large chicken breasts, diced
1 Package Smoked Sausage (I use Hillshire Farms)
1 – Large White Onion
1 – Green Bell Pepper (large)
1 – Red Bell Pepper (large)
1 – Yellow Bell Pepper (large)
Olive Oil, Pomegranate infused Red Wine Vinegar, and Worcestershire Sauce.
Start by dicing up your chicken breasts into small cubes and slicing the sausage into 1/4 inch slices. Cut up both the onions and peppers in slivers sized to your personal preference. Remember, the thicker your veggies are, the longer it takes for them to cook.
I use a Weber Grill and preheat it to 400 degrees on high. I like to run it hot to keep the flames high while cooking. Use some non-stick cooking spray and coat your grill pan to keep everything from sticking to the grill pan.
Put your grill pan on the grill and start by throwing on the chicken. Season with salt and pepper and grill to the chicken starts browning on both sides. Once you can see it starting to get color all the way around on the outside, throw the sausage on. Keeping your heat on high, season the chicken and sausage with some Worcestershire Sauce.
When the sausage has a tint of color to it (after about 4-5 minutes, throw on the onions and peppers. Once they are loaded into the grill pan, lightly sprinkle olive oil and the red wine vinegar over the veggies along with some more Worcestershire Sauce. Be careful as the olive oil will really bring out the flames from the grill. This is ok. You want this. This is where the grill pan will protect the food from being heavily burnt, yet give it an incredible smoky and fire-licked flavor.
Stir the entire mixture every 3-4 minutes and continue to liberally cover it all with more olive oil, vinegar, and Worcestershire. Continue cooking until the veggies are cooked to your personal liking. I like to leave mine slightly crunchy, but with the edges slightly burned.
Serve over white rice and add a little Sriracha sauce to really make this meal pop!
Once you make this simple, yet awesome tasting grilled extravaganza it will become a staple in your monthly meal plan. It is that good.