Sheet Pan Cashew Chicken
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!
15 minutes
25 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 339 |
| Fat: | 22 g |
| Carbohydrates: | 17 g |
| Protein: | 20 g |
| Cholesterol: | 64 g |
| Sodium: | 306 mg |
| Fiber: | 1 g |
| Sugars: | 9 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 3 whole3 whole3 whole Boneless Skinless Chicken Breasts, cut into 1/2-1 inch pieces
- 2 cup2 cup2 cup Broccoli, cut into florets
- 111 Red Bell Pepper, diced
- 1 cup1 cup1 cup Raw Cashews
- 4 sprigs4 sprigs4 sprigs Cilantro, plus lime wedges & rice of choice for serving
- 3 Tbsp3 Tbsp3 Tbsp Sriracha
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 2 Tbsp2 Tbsp2 Tbsp Rice Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Toasted Sesame Oil
- 1 Tbsp1 Tbsp1 Tbsp Honey
- 2 cloves2 cloves2 cloves Garlic, minced
- 111 Ginger Root, peeled & minced (inch knob)
Sauce
Process
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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