Chicken Sausage, White Bean and Spinach Skillet

Lean chicken sausage browned with garlic, cannellini beans, and wilted spinach, finished with lemon. A one-pan savory breakfast that eats like a stew but packs easily into a bowl.

420

Calories

34g

Protein

28g

Carbs

17g

Fat

GLP-1 Tip

Beans-and-greens breakfasts are quietly excellent on GLP-1s because the fibre keeps constipation (a very common side effect) in check without relying on sweet cereals. Chicken sausage is leaner than pork sausage and far less reflux-triggering.

Easy on stomachHigh ProteinHigh Fibre

Ingredients

Serves 1 · 5 min prep · 10 min cook

Method

1
Slice 2 chicken sausages (around 120g total) into 2cm coins and brown in 1 tsp olive oil over medium heat.
~5 min
2
Add 1 small sliced garlic clove and ½ tsp smoked paprika, stir for 30 seconds, then tip in 120g drained tinned cannellini beans.
~2 min
3
Add 80g baby spinach in handfuls, letting each wilt before adding more.
~2 min
4
Finish with 1 tsp lemon juice, salt, and black pepper.
~1 min

Chef Notes

Choose a chicken sausage with 12g+ protein per 100g and herbs rather than sugary glazes. Crisp the edges of the beans slightly for texture contrast.

Allergens

Gluten

Substitutions

Swap sausages for 150g marinated tempeh or vegan chicken-style sausages to go plant-based.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.