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–+ servings

Sheet Pan Cashew Chicken

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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!
Course Dinner
Keyword chicken, sheet pan, quick healthy recipes, quick dinner, cashew, soy sauce
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Calories 530

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: 530kcal | Carbohydrates: 32g | Protein: 28g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 706mg | Potassium: 985mg | Fiber: 5g | Sugar: 8g | Vitamin A: 965IU | Vitamin C: 182mg | Calcium: 97mg | Iron: 4mg