Sheet Pan Cashew Chicken

This easy sheet pan cashew chicken meal combines flavorful chicken with anti-inflammatory vegetables that help to keep your blood sugar levels stable.

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Course: Main Course

Keyword: easy, healthy

Prep Time: 15

Cook Time: 25

Total Time: 35

Servings:

Calories: 520kcal

Ingredients

1 lb boneless, skinless chicken thighs cut into bite size pieces
1 head of broccoli cut into florets
1 red bell pepper cut into large chunks
1 yellow bell pepper cut into large chunks
1 orange bell pepper cut into large chunks
1 red onion cut into large chunks
1 cup raw cashews unsalted

Sauce

⅓ cup soy sauce reduced sodium
2 ½ tbsp honey
2 tbsp rice vinegar unseasoned
2 tbsp sesame oil
4 cloves garlic minced
1 tsp ground ginger

Instructions

Preheat oven to 400 degrees Fahrenheit.
Combine cubed chicken, bell peppers, onion, broccoli, and cashews in a large bowl.
In a small bowl or salad dressing shaker, mix the soy sauce, honey, rice vinegar, sesame oil, garlic, and ground ginger to make the sauce.
Pour sauce mixture over the chicken and veggies. Toss well to combine.
Spread the chicken, veggie, & sauce mixture onto a baking sheet in a single layer. Roast in the oven for 25 minutes or until chicken is cooked through and veggies are tender.
Serve with rice or udon noodles. Top with green onions, sesame seeds, or chopped cashews if desired.

Notes

Swap boneless chicken breast instead of chicken thighs.

If you can't find raw cashews, you can use roasted cashews. If using roasted cashews though, do not add the cashews until the end before serving.

See the blog post above for more substitutions and variations.

Nutrition