Sheet Pan Cashew Chicken (Edit recipe)

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It’s not news that I love a good sheet pan meal, and these recipes are some of the most frequently requested from y’all as well! Clean up is a breeze, minimal preparation is required and your meal prep for the week is taken care of…what more could you need? I can’t tell y’all how much I enjoyed this recipe, and I hope you do as well!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 4

Ingredients

3 whole Chicken Breasts, Boneless Skinless, cut into 1/2-1 inch pieces
2 cup Broccoli, cut into florets
1 Red Bell Pepper, diced
1 cup Cashews, Raw
4 sprigs Cilantro, plus lime wedges & rice of choice for serving

Sauce

3 Tbsp Sriracha
2 Tbsp Coconut Aminos
2 Tbsp Rice Vinegar
2 Tbsp Toasted Sesame Oil
1 Tbsp Honey
2 cloves Garlic, minced
1 Ginger Root, peeled & minced (inch knob)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees.
Line a large baking sheet with parchment paper.
Add chicken, broccoli, bell pepper and cashews.
Mix together all of the sauce ingredients in a small bowl. Pour 3/4 of the sauce on the chicken and veggies, and toss to coat evenly.
Roast for 25 minutes, tossing halfway through.
Top chicken and veggies with remaining sauce, and toss.
Serve with rice of choice, and top with lime juice and cilantro. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	385
Fat:	22 g
Carbohydrates:	26 g
Protein:	24 g
Cholesterol:	64 g
Sodium:	442 mg
Fiber:	5 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.