Sheet Pan Cashew Chicken
A quick and flavorful weeknight dinner featuring chicken, cashews, and vibrant vegetables, all roasted on one pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-free
Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 cup cashews
- 2 cups mixed vegetables (such as bell peppers, broccoli, and snap peas)
- 3 tablespoons soy sauce (or coconut aminos for gluten-free version)
- 2 tablespoons honey or maple syrup
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the cubed chicken, cashews, mixed vegetables, soy sauce, honey, olive oil, garlic, ginger, salt, and pepper in a large bowl.
- Spread the mixture evenly on a large sheet pan.
- Bake for 20-25 minutes or until the chicken is cooked through and vegetables are tender.
- Serve hot over cooked rice or quinoa.
Notes
For extra crunch, add the cashews halfway through baking. Customize the vegetables as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://thestationrecipes.com/sheet-pan-cashew-chicken-recipe/