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–+ servings

Sheet Pan Cashew Chicken

A quick and easy sheet pan meal featuring tender chicken, crunchy cashews, and colorful vegetables, all roasted to perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: main dish
Cuisine: Asian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 cup bell pepper sliced
  • 1 cup carrots sliced
  • 1 cup cashews unsalted
Sauce
  • ¼ cup soy sauce low sodium
  • 2 tablespoon honey
  • 2 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced

Method
 

Prepare the Chicken and Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the chicken, broccoli, bell pepper, carrots, and cashews.
Make the Sauce
  1. In a separate bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
  2. Pour the sauce over the chicken and vegetables, tossing to coat evenly.
Roast the Mixture
  1. Spread the chicken and vegetable mixture evenly on a sheet pan.
  2. Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and vegetables are tender.
Serve
  1. Remove from the oven and let cool slightly before serving.
  2. Enjoy your sheet pan cashew chicken with rice or noodles if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 5000IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

For extra flavor, add green onions or sesame seeds as a garnish before serving.

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