Description
Get ready to experience the mouthwatering delights of Sheet Pan Cashew Chicken! This easy-to-make recipe is perfect for busy weeknights when you want a flavorful and nutritious meal without the hassle.
Ingredients
- Boneless, skinless chicken breasts
- Bell peppers
- Red onion
- Cashews
- Soy sauce
- Honey
- Rice vinegar
- Sesame oil
- Garlic
- Ginger
- Fresh cilantro
Instructions
1. Start by marinating the chicken. In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add the chicken pieces and stir to coat them evenly. Allow the chicken to marinate for at least 15-30 minutes.
2. While the chicken is marinating, prepare the vegetables. Chop the bell peppers and dice the red onion, ensuring everything is cut into similar-sized pieces for even cooking. Then, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
3. When the chicken is ready, spread the marinated chicken, bell peppers, red onion, and cashews onto the prepared baking sheet, arranging them in an even layer.
4. With the oven preheated, it’s time to bake your Sheet Pan Cashew Chicken. Roast the dish for 20-25 minutes, tossing the ingredients halfway through to promote even cooking.
5. Once your Sheet Pan Cashew Chicken is out of the oven, sprinkle the dish with fresh cilantro, and consider serving it over a bed of steamed rice or your favorite noodles.
Notes
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
Feel free to swap out the bell peppers for broccoli, zucchini, or a mix of your favorite roasted vegetables.
For a gluten-free option, replace the soy sauce with tamari or coconut aminos.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 30
- Protein: 30
- Cholesterol: 70