Honey Mustard Chicken Sausage plus Veggies

Air Fryer Honey Mustard Chicken Sausage and Veggies served over quinoa and greens with honey mustard, ready in 30 minutes!

author’s note

Dinner’s Ready In 30-Minutes!

I put off getting an air fryer for ages, thinking it would just take up space. I was so wrong. It now lives on my counter because I use it nonstop! Mostly for quick veggie sides, but also for egg rolls and crispy Bean and Cheese Burritos.

Today I’m sharing a super-quick dinner I threw together: Chicken Sausage and Veggies, ready in 30 minutes or less. A few store-bought shortcuts keep prep simple, and the real star is the honey mustard sauce!

Sauce Tips

• Use good mayo. I highly recommend real, full-fat mayonnaise for the best possible sauce. Hellmanns/Best Foods® is a reliable brand (not sponsored).
• I know it seems strange and is different than most honey-mustard salad dressings, but we’re using yellow mustard, not Dijon mustard in this dressing. Trust me, it works!
• Sweeten to taste. Depending on your sweetness preference, you may want slightly less (or even slightly more!) honey. Add anywhere from 1 up to 3 tablespoons, adding gradually to personal preference.
• Make in advance. This sauce can be prepared in advance (it only gets more flavorful as it chills!) and it tastes better slightly chilled. If you’d like dinner prep to go even quicker, whip up the sauce earlier in the day or as part of your meal prepping at the beginning of the week. The sauce will stay good for up to a week in an airtight container in the fridge; just give it a quick stir before topping these Honey Mustard Chicken Sausage and Veggies bowls.

Let’s talk air frying (and an alternate cooking method)

I use, love, and recommend this Air Fryer (affiliate link). Air fryers do vary a bit from brand to brand, so timing may need to be slightly tweaked for your specific model.

If you don’t have an air fryer, you can still enjoy this recipe.

Here’s how to prepare this Honey Mustard Chicken Sausage and Veggies in the oven:

1. Heat the oven to 400 degrees F. Line a large sheet pan with parchment paper.
2. Toss carrots with oil and seasoning. Bake for 20 minutes, remove from the oven, and toss with a spatula.
3. Add the sausage, broccoli, remaining oil, and remaining seasoning. Toss with carrots.
4. Bake for another 10-15 minutes or until the veggies are roasted to desired preference.

Honey Mustard Chicken Sausage and Veggies Ingredient Notes

• Instead of measuring lots of spices, use a seasoning blend. A garlic & herb blend or a veggie rub both work well. Even just salt and pepper taste great with the honey mustard sauce.
• Any smoked sausage fits here. Aidells® chicken & apple is a favorite, but turkey sausage works too.
• For less prep, grab pre-cut broccoli florets. Trim down any oversized pieces from the bag.

Honey Mustard Chicken Sausage and Veggies Sides

It is satisfying to serving the sausage and veggies over a bed of mixed greens and quinoa.

To keep this meal super quick and straightforward, use pre-cooked quinoa packets (here are the ones we’ve tried and enjoyed!) These packets heat through in 90 seconds in the microwave and can be divided into bowls after warmed through.

A big handful of mixed greens added to a bowl and the “sides” for this Chicken Sausage and Veggies meal are done!

More satisfying Chicken Recipes:

Dinner

Sausage Pesto and Veggies

Salads With Meat

Chipotle Chicken Salad

Soups And Stews

Chicken Curry Soup

Dinner

Chicken Shawarma Wraps

Ingredients

• 1 (16-ounce) bag baby carrots
• 4 cups chopped broccoli florets
• 1 (12-ounce) package chicken and apple sausage (coined, see note 1)
• 4 tablespoons olive oil (divided)
• Salt
• 2 tablespoons garlic and herb seasoning (divided, see note 2)
• 2 cups cooked quinoa (see note 3)
• spring mix lettuce blend (for serving)
• 1/2 cup mayo (full-fat, It is satisfying to Hellman’s)
• 3 tablespoons yellow mustard (not Dijon)
• 2 tablespoons honey
• 1 tablespoon red wine vinegar

Method

1. Start by adding all the sauce ingredients into a small blender. Season to taste with salt and pepper (I add 1/4 teaspoon each). Blend; check the seasoning and adjust to personal preference. move sauce to a jar and place in the fridge to allow flavors to meld and to chill.
2. Heat the air fryer by setting it (empty) to cook for 3 minutes at 400°F. In a large bowl, toss baby carrots with 2 tablespoons oil, 1 tablespoon herb mix, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add to the air fryer, shake into one layer, and air fry for 10 minutes. Remove and shake to stir; add back for 4 more minutes.
3. While that cooks, in the same bowl used for the carrots, add chopped broccoli florets and coined (1/2-inch thick) chicken sausage with remaining 2 tablespoons olive oil, remaining 1 tablespoon herb mix, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat. When carrots have cooked for 14 minutes, add sausage and broccoli right on top in the air fryer basket. No need to stir or mix. Air fry for another 7–10 minutes or until broccoli and sausage are lightly browned. (Everything should be crisp-tender.) Timing may vary depending on your air fryer model.
4. Divide cooked quinoa evenly among 4 bowls (about 1/2 cup per bowl). Add a generous handful of mixed greens to each bowl. Top each bowl with equal parts of the veggies and sausage mix. Drizzle sauce generously over the bowls. Enjoy immediately.