Ingredients
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2 teaspoons extra-virgin olive oil
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4 links fully cooked sweet Italian chicken sausage, sliced
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1 (12 ounce) package frozen riced cauliflower
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1 (12 ounce) package frozen grilled asparagus spears
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6 tablespoons pesto
Directions
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Heat oil in a nonstick skillet over medium heat. Add sausage and cook, stirring often, until heated through and browned on both sides, about 5 minutes.
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Prepare cauliflower and asparagus according to package directions (about 3 to 4 minutes each in the microwave). Set aside to cool slightly before assembling bowls.
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Divide pesto among 4 small lidded containers and refrigerate.
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Divide the cauliflower among 4 single-serving lidded containers. Top each with one-fourth of the asparagus and one-fourth of the sausage. Refrigerate for up to 4 days. To reheat, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with pesto before serving.
