Chicken Sausage With Squash and Fresh Herbs

Chicken Sausage With Squash and Fresh Herbs

Paleo restricts processed foods that are loaded with salt and sugar. It also removes whole grains, legumes (beans, peas and lentils), tofu and peanuts, which are high in lectins and phytic acid.

The diet includes fruits, vegetables, meats and fish, especially those from grass-fed sources. It also allows eggs (choose organic and cage-free), nuts (except peanuts, which are considered legumes) and healthy fats like olive oil.

Democracy Dies in Darkness

Salty olives and capers and a good-quality chicken sausage make all the difference in this Paleo Diet-friendly main course. To reduce prep time further, shop at a salad bar for cut vegetables. Feel free to add red bell peppers, eggplant or tomatoes, and adjust the cooking time accordingly.

We used an organic apple chicken sausage made by Coleman Natural Foods, available at Whole Foods Markets.


measuring cup

Servings: 4


  1. Step 1

    Cut the onion into very thin slices. Cut the sausage crosswise into 2-inch chunks.

  2. Step 2

    Heat the oil in a large skillet over medium heat. Add the sausage chunks and onion; cook, stirring occasionally, for 10 to 12 minutes. The sausage should be browned and cooked through, and the onion should be softened and lightly browned; transfer them to a plate.

  3. Step 3

    Meanwhile, cut the squash and zucchini into 1-inch chunks. Coarsely chop the herbs. Cut each olive in half.

  4. Step 4

    Add the squash and zucchini to the skillet; cook, stirring occasionally, for about 8 minutes or until just tender. Season with the salt and pepper, then return the sausage and onion to the skillet. Add the olives and capers, stirring to incorporate.

  5. Step 5

    Squeeze the juice from the lemon half over the mixture in the skillet; cook until the mixture is evenly heated through. Taste and adjust seasoning as needed. Remove from the heat, then stir in the herbs.

  6. Step 6

    Divide among individual plates. Serve warm.

Nutritional Facts

Per serving

  • Calories


  • Carbohydrates

    17 g

  • Cholesterol

    65 mg

  • Fat

    21 g

  • Fiber

    4 g

  • Protein

    17 g

  • Saturated Fat

    4 g

  • Sodium

    1310 mg

  • Sugar

    9 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “The Kentucky Fresh Cookbook,” by Maggie Green (University Press of Kentucky, 2011).

Tested by Bonnie S. Benwick


Kerri Waldron

My name is Kerri Waldron and I am an avid healthy lifestyle participant who lives by proper nutrition and keeping active. One of the things I love best is to get to where I am going by walking every chance I get. If you want to feel great with renewed energy, you have to practice good nutrition and stay active.

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