Description
Introducing the ultimate weeknight hero dish – Sheet Pan Cashew Chicken! This easy-to-prepare, flavor-packed meal is perfect for busy evenings when you crave something wholesome and delicious.
Ingredients
- 3–4 boneless, skinless chicken breasts, cubed (about 1.5 lbs)
- 1 cup lightly salted cashews
- 2 bell peppers, chopped
- 2 cups broccoli florets
- 4 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 cup pineapple chunks (optional)
Instructions
1. Start by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. In a bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic to create the delectable sauce that will coat the chicken and vegetables.
3. Place the cubed chicken, chopped bell peppers, broccoli florets, and pineapple chunks (if using) on the prepared sheet pan. Pour the sauce over the ingredients and toss gently to ensure everything is evenly coated.
4. Sprinkle the lightly salted cashews over the top of the sheet pan, then pop it into the preheated oven. Roast for 20–25 minutes, stirring halfway, until the chicken is cooked through and the vegetables are tender.
5. Once the Sheet Pan Cashew Chicken is out of the oven, serve it hot over a bed of steamed rice or noodles.
Notes
Cut the chicken into evenly sized cubes to promote even cooking.
Roast the vegetables and chicken at a high temperature (400°F/200°C) to achieve a delightful caramelized exterior.
Stir the ingredients halfway through cooking to prevent overcooking or burning.
Adjust the cooking time if using different vegetables, as some may require more or less time to become tender.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 0
- Unsaturated Fat: 30
- Trans Fat: 0
- Carbohydrates: 90
- Fiber: 5
- Protein: 2
- Cholesterol: 0