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This chicken sausage and vegetable foil packet dinner is super simple to make and perfect for summer. Packed full of chicken sausage, sweet peppers, zucchini, yellow squash, red onion, and green beans and drizzled with a herbed olive oil.
This post is sponsored by al fresco all natural. All thoughts and opinions are 100% my own.
There is so much that I love about summer but my main reason for digging the warm weather is the ability to grill every. single. day.
I’m not even kidding.
I dig limited cleanup and with grilling, you get exactly that.
Normally I just do a protein and some vegetables but lately, I’ve been trying to switch things up.
Growing up we used to spend our summer camping and my mom was QUEEN of the firepit meals.
You know the meal, wrap a bunch of stuff in foil, throw it in the fire, and hope for the best.
Granted most of the time our meals were potato based (they seem to do really well in fires) but they were still banging.
This foil packet meal sorta reminded me of my childhood camping meals.
Back in the day, my mom would just use grilled chicken but I find I’m more of a sausage girl myself.
Especially when that sausage is al fresco all natural chicken sausage!
Now, I’m a fan of all their flavors but seriously their sundried tomato is crazy good!
Have you had their chicken sausage yet?
Seriously, I’m a HUGE fan! I also love that their sausage has no artificial ingredients, no preservatives, no nitrates or nitrites, and is MSG and gluten-free.
Plus they are a lot lower in fat than traditional pork sausage.
That is 100% guaranteed to win me over now that I’m counting macros.
Plussssssss al fresco all natural precooked chicken sausage is precooked (duh!) so that means all you need to do is warm it through while your vegetables steam up to perfection.
Of course, you can use whatever summer vegetables float your boat but I opted for summer squash, green beans, red onion, and sweet peppers.
It’s the perfect combo for the sausage PLUS you get your daily dose of vegetables.
And if it happens to be raining you can totally do this chicken sausage and vegetable foil packet dinner in your oven too.
I made sure to put the directions in the post for you.
However, if you’re like me you will refuse to use your oven in the summer because air conditioning is expensive and I’m not paying to heat and then cool down my house. #adulting
More chicken sausage recipes
- Chicken Sausage Vegetable Hash
- Sheet Pan Chicken Sausage Fajitas
- Grilled Chicken Sausage Pizza
- Sheet Pan Chicken Sausage and Vegetables
Chicken Sausage and Vegetable Foil Packet Dinner
Ingredients
- 1 4 pack al fresco all natural sundried tomato chicken sausage, thinly sliced
- 1 pound green beans, trimmed
- 1 red bell pepper, cored and thinly sliced
- 1 yellow bell pepper, cored and thinly sliced
- 1 small red onion
- 1 small zucchini, trimmed, cut lengthwise and cut into half-moons
- 1 small yellow summer squashed, trimmed, cut lengthwise and cut into half-moons
- 3 tablespoons olive oil
- 2 cloves garlic, grated
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes, optional
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl add all ingredients and toss to combine and equally coat in oil and seasoning.
- Lay out 4 16-inch long pieces of foil and divide the mixture equally and put into the middle of each piece of foil. Wrap up the foil so that there are no holes. If you have super thin foil or there is too much to adequately close the pouch tear off another piece of foil and double-wrap your packet.
- If cooking on the grill add the packets to the grill and cook for about 20 minutes, flipping the packet halfway through cooking. Remove one packet and check to see if the vegetables are cooked to your desired doneness. If not, continue cooking till you reach your desired level of vegetable doneness.
- If cooking in the oven add your packets to a large baking sheet and cook at 425 degrees for about 20 minutes or until everything is fully cooked in the packet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Appreciate your method for preparing the packets by placing all ingredients in a large bowl and mixing together first. With so many vegetables and such thinly sliced sausage, I was able to make 6 packets vs. 4 packets, as per recipe. Substituted asparagus for green beans as that is what I had on hand. Will try green beans next time to see if this makes the meal for filling (with protein from beans). Loved how the vegetables steamed so brightly and just right in the foil packets in the oven. Also placed sprigs of fresh thyme in each packet as my attempts to pull leaves off ended up with me “breaking sprigs.”
These foil packets are hearty! The flavors are great as well and I love how many vegetables are included. I wasn’t able to find this particular brand of chicken sausage, but found a spinach parmesan version and the flavors still worked. Thanks for the recipe!