Paleo Chicken Sausages with Green Beans and Carrots – Guest Post from

  • Author: Alina Muresan
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: American


  • 4 Tablespoons coconut oil
  • 12 small chicken sausages, cut in bite-sized pieces
  • 6 garlic cloves, minced
  • 1 onion, chopped small
  • 2 big carrots, chopped small (approximately 2 cups)
  • 500 g fresh or frozen green beans, cut in bite-sized pieces (or left whole)
  • 1 can (796 ml) diced tomatoes
  • sea salt, to taste


  1. Cook sausages on low heat in coconut oil for 15 minutes stirring occasionally.
  2. Add garlic and onion and sautée for 5 minutes, stirring frequently.
  3. Add carrots, green beans, and diced tomatoes. Simmer over low heat until vegetables are tender.
  4. Add salt if necessary.


This meal works great on its own, or served with polenta or garlic bread.
It keeps well in the fridge for up to 3 days.