Chicken and Andouille Sausage with Peppers Ww 5 Points
Bursting with bold Cajun flavors, this Chicken and Andouille Sausage with Peppers recipe is a Weight Watchers-friendly delight that packs big taste into just 5 points per serving! Tender bites of chicken breast and smoky andouille sausage are perfectly paired with a vibrant mix of red, yellow, and green bell peppers, all seasoned with aromatic smoked paprika and oregano. A splash of low-sodium chicken broth ties it all together, creating a deeply flavorful yet guilt-free one-pan dish that's ready in just 40 minutes. Whether served solo or over a bed of brown rice or quinoa, this colorful, protein-packed meal is as nutritious as it is satisfying. Perfect for busy weeknights, it's an easy and healthy recipe you'll want to make again and again!
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Recipe Information
Ingredients
- 2 pieces (about 12 oz total) Boneless, skinless chicken breasts
- 4 oz (cooked) Andouille sausage
- 1 medium (sliced into strips) Red bell pepper
- 1 medium (sliced into strips) Green bell pepper
- 1 medium (sliced into strips) Yellow bell pepper
- 1 medium (sliced into thin strips) Onion
- 2 teaspoons Olive oil
- 3 cloves (minced) Garlic
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Low-sodium chicken broth
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Slice the chicken breasts into bite-sized pieces (about 1-inch cubes). Set aside.
Heat a large non-stick skillet or sauté pan over medium heat. Add 1 teaspoon of olive oil to the pan.
Cook the andouille sausage slices for about 3-4 minutes, until lightly browned. Remove from the skillet and set aside.
Add the remaining 1 teaspoon of olive oil to the skillet. Add the chicken pieces and season with smoked paprika, oregano, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the garlic, onion, and all three types of bell peppers. Sauté for 5-6 minutes until the vegetables are slightly softened.
Return the cooked andouille sausage and chicken to the skillet with the vegetables. Stir to combine.
Pour in the chicken broth and bring to a gentle simmer. Allow the mixture to cook for an additional 5 minutes, allowing the flavors to meld and the liquid to slightly reduce.
Remove from heat and garnish with chopped parsley before serving.
Serve hot as a standalone dish or over a bed of brown rice or quinoa for a complete meal (adjust points accordingly if serving with grains).
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
