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Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:12 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:12 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1teaspoongarlic powder1teaspoonpaprika¾teaspoonground pepper¾teaspoondried thyme leaves¼teaspooncayenne pepper¼teaspoonsalt2tablespoonsolive oil, divided4medium earscorn, husks removed, each cut crosswise into 4 pieces1mediumred bell pepper, cut into 1-inch dice1mediumgreen bell pepper, cut into 1-inch dice1mediumonion, cut into 1-inch dice2cupscherry tomatoes2linkscooked chicken sausage, cut into 1/2-inch slices8ouncesboneless, skinless chicken thighs, trimmed and cut into 1-inch cubes8ouncesraw shrimp (31-35 count), peeled and deveined2tablespoonschopped fresh parsley (Optional)1lemon, quartered (Optional)
Cook Mode(Keep screen awake)
Ingredients
1teaspoongarlic powder
1teaspoonpaprika
¾teaspoonground pepper
¾teaspoondried thyme leaves
¼teaspooncayenne pepper
¼teaspoonsalt
2tablespoonsolive oil, divided
4medium earscorn, husks removed, each cut crosswise into 4 pieces
1mediumred bell pepper, cut into 1-inch dice
1mediumgreen bell pepper, cut into 1-inch dice
1mediumonion, cut into 1-inch dice
2cupscherry tomatoes
2linkscooked chicken sausage, cut into 1/2-inch slices
8ouncesboneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
8ouncesraw shrimp (31-35 count), peeled and deveined
2tablespoonschopped fresh parsley (Optional)
1lemon, quartered (Optional)
DirectionsPlace a large rimmed baking sheet in the oven; preheat to 425 degrees F.Combine garlic powder, paprika, ground pepper, thyme, cayenne, and salt in a large bowl. Set aside 2 tsp. of the mixture. Add 1 Tbsp. oil to the remaining spice mixture in the large bowl; stir to combine. Add corn, red and green bell peppers, onion, tomatoes, and sausage; toss to coat.Remove the baking sheet from the oven; coat with cooking spray. Spread the vegetable mixture on the prepared pan; roast for 10 minutesMeanwhile, whisk the remaining 1 Tbsp. oil and the reserved spice mixture in the large mixing bowl. Add chicken and shrimp; toss to coat.Remove the pan from the oven. Stir the vegetables and arrange the chicken and shrimp mixture on top. Roast until the chicken and shrimp are cooked through and the vegetables are tender, 10 to 15 minutes more. Sprinkle with parsley and serve with lemon wedges, if desired.TipNo corn on the cob? No problem! Substitute 2 cups frozen sweet corn kernels for the cobs–no need to thaw. Thawed frozen shrimp works in this recipe too.To make aheadPrepare spice mixture (Step 2); store in an airtight container for up to 6 months.Originally appeared: Diabetic Living Magazine, Fall 2019; updated May 2022
Directions
Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.Combine garlic powder, paprika, ground pepper, thyme, cayenne, and salt in a large bowl. Set aside 2 tsp. of the mixture. Add 1 Tbsp. oil to the remaining spice mixture in the large bowl; stir to combine. Add corn, red and green bell peppers, onion, tomatoes, and sausage; toss to coat.Remove the baking sheet from the oven; coat with cooking spray. Spread the vegetable mixture on the prepared pan; roast for 10 minutesMeanwhile, whisk the remaining 1 Tbsp. oil and the reserved spice mixture in the large mixing bowl. Add chicken and shrimp; toss to coat.Remove the pan from the oven. Stir the vegetables and arrange the chicken and shrimp mixture on top. Roast until the chicken and shrimp are cooked through and the vegetables are tender, 10 to 15 minutes more. Sprinkle with parsley and serve with lemon wedges, if desired.TipNo corn on the cob? No problem! Substitute 2 cups frozen sweet corn kernels for the cobs–no need to thaw. Thawed frozen shrimp works in this recipe too.To make aheadPrepare spice mixture (Step 2); store in an airtight container for up to 6 months.
Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.
Combine garlic powder, paprika, ground pepper, thyme, cayenne, and salt in a large bowl. Set aside 2 tsp. of the mixture. Add 1 Tbsp. oil to the remaining spice mixture in the large bowl; stir to combine. Add corn, red and green bell peppers, onion, tomatoes, and sausage; toss to coat.
Remove the baking sheet from the oven; coat with cooking spray. Spread the vegetable mixture on the prepared pan; roast for 10 minutes
Meanwhile, whisk the remaining 1 Tbsp. oil and the reserved spice mixture in the large mixing bowl. Add chicken and shrimp; toss to coat.
Remove the pan from the oven. Stir the vegetables and arrange the chicken and shrimp mixture on top. Roast until the chicken and shrimp are cooked through and the vegetables are tender, 10 to 15 minutes more. Sprinkle with parsley and serve with lemon wedges, if desired.
Tip
No corn on the cob? No problem! Substitute 2 cups frozen sweet corn kernels for the cobs–no need to thaw. Thawed frozen shrimp works in this recipe too.
To make ahead
Prepare spice mixture (Step 2); store in an airtight container for up to 6 months.
Originally appeared: Diabetic Living Magazine, Fall 2019; updated May 2022
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Nutrition Facts(per serving)368Calories16gFat31gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
