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Sheet Pan Cashew Chicken

This sheet pan cashew chicken is a vibrant, one-pan meal featuring tender chicken roasted alongside frozen broccoli, crisp bell peppers and red onion. Tossed in a healthy sauce made with simple ingredients, this is a tasty, take-out-style dinner made wholesome and quick for family weeknights!
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Course: Dinner
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 530kcal

Ingredients

For the sauce:

  • ¼ cup low sodium soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. pure maple syrup (or honey)
  • 1 Tbsp. toasted sesame oil
  • 2 garlic cloves (minced or 1 tsp. garlic powder)
  • ½ tsp. ground ginger
  • 2 Tbsp. cornstarch
  • 1 Tbsp. water

For the sheet pan:

  • Cooking spray
  • 1 lb. boneless skinless chicken thighs (diced in 1” cubes)
  • 1 red onion (sliced ¼” thick)
  • 1 green bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 16 oz. bag frozen broccoli florets
  • ¾ cup raw cashews

Optional toppings:

  • sliced green onions
  • toasted sesame seeds
  • red pepper flakes

Instructions

  • Preheat oven to 425°F and line an extra-large sheet pan with parchment paper. Lightly coat with cooking spray.
  • In a medium bowl or jar with a lid, add sauce ingredients and mix/shake well to combine.
  • In a large bowl, add the diced chicken and half the sauce. Mix well for a quick marinade as you prepare the veggies. Set aside.
  • Spread the red onion, bell peppers and frozen broccoli evenly over the prepared sheet pan. Pour remaining sauce over the veggies and combine well.
  • Bake the veggies for 15 minutes in preheated oven.
  • Remove the pan from the oven and add the cubed chicken and cashews. Spread evenly over baking sheet.
  • Bake for an additional 15-20 minutes, until veggies are tender and chicken is cooked through.
  • Remove from oven and let cool for a moment. Taste and add salt or pepper as needed. Serve over brown rice if desired, and add optional toppings. Enjoy!

Notes

  • Any veggie you have in the fridge works great for substitutions. Cut in similar sizes so they cook evenly.
  • This is a great make-ahead meal prep option. Refrigerate leftovers in a sealed container for two to three days.

Nutrition

Calories: 530kcalCarbohydrates: 32gProtein: 28gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 111mgSodium: 706mgPotassium: 985mgFiber: 5gSugar: 8gVitamin A: 965IUVitamin C: 182mgCalcium: 97mgIron: 4mg
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Nutrition Facts
Sheet Pan Cashew Chicken
Amount per Serving
Calories
530
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
15
g
Cholesterol
 
111
mg
37
%
Sodium
 
706
mg
31
%
Potassium
 
985
mg
28
%
Carbohydrates
 
32
g
11
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
28
g
56
%
Vitamin A
 
965
IU
19
%
Vitamin C
 
182
mg
221
%
Calcium
 
97
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.