Sheet Pan Chicken with Cashews and Veggies
A quick and easy sheet pan meal featuring tender chicken, crunchy cashews, and vibrant vegetables roasted together for a satisfying dinner.
- 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, cut into bite-sized pieces
- 1 cup cashews
- 2 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Combine honey, soy sauce, olive oil, garlic powder, salt, and pepper in a bowl to create the marinade.
- Add chicken and vegetables to the bowl and toss until well-coated.
- Spread chicken, vegetables, and cashews evenly on a sheet pan.
- Bake for 20-25 minutes, until chicken is cooked through and veggies are tender.
- Serve over rice or quinoa.
Notes
Feel free to mix and match veggies based on your preferences. If using frozen vegetables, avoid overcrowding the pan to prevent steaming.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg