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Summer Veggie Skillet

Summer is here and when it's hot outside I usually look for simple, fast, and healthy meals. I really love this veggie skillet and it’s an excellent way to use wild game! I happened to use chicken breast from meat chickens that we raised last year but it’s equally as good with chicken, wild turkey, or your choice of any wild game meat.

Cook Time: 45 minutes

Serves: 2-3

  • 1.5 lbs meat of your choice

  • 2 sweet potatoes

  • 1 yellow onion

  • 2 green peppers

  • 1 package mushrooms

  • 1 package beef link sausage

  • 1 avocado

  • Tony Chachere's creole seasoning or any BBQ/cajun type seasoning you prefer

Preheat the oven to 375 degrees. Slice the sweet potatoes into coins, not thicker than 1/2" (if they're thicker, they take a really long time to cook). Use oil or butter to prep sheet pan and prevent the potatoes from sticking, then lay the sliced potatoes flat on the tray. Season with cajun seasoning.

Go ahead and start cooking your potatoes while you’re preparing other ingredients, since they take the longest to cook.

Season the meat with creole or seasoning of choice. If you’re using red meat, I would suggest grilling or searing, then popping into the oven. If you’re cooking a lighter meat such as wild turkey then I’d suggest laying it on a sheet pan and cooking it in the oven while your sweet potatoes are cooking.

Slice and prepare all other veggies and slice your link sausage into coins about ½” thick. I cooked my bell peppers and onion in one cast iron skillet on the stovetop and cooked my mushrooms and sausage in a separate cast iron skillet. I wanted my peppers and onions still slightly crunchy and my mushrooms and sausage to be slightly crispy so I didn’t want to combine them all in one pan until they were finished.

My sweet potatoes took roughly 35 minutes to cook and my chicken took about 20-25, I pulled out my chicken when it had come to temperature (165 degrees) and set my oven to broil for the last 7-10 minutes of cook time for my sweet potatoes. Once my chicken had cooled I chopped it roughly and set aside, then I sliced an avocado and diced it into chunks to top everything.

Lastly I combined all of my veggies, meat, and sausage and combined them together in a large cast iron. After filling plates with your desired amount I topped everything with some fresh avocado.

Absolutely perfect for a healthy and relatively simple summer time meal!

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