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–+ servings

Sheet Pan Cashew Chicken

A quick and easy one-pan meal featuring tender chicken, crunchy vegetables, and roasted cashews, all tossed in a savory sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 cup bell pepper sliced
  • 1 cup carrots sliced
  • 1 cup cashews unsalted
Sauce
  • 1/4 cup soy sauce low sodium
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp ginger minced

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the chicken, broccoli, bell pepper, carrots, and cashews.
  3. In another bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
  4. Pour the sauce over the chicken and vegetables, and toss to coat evenly.
Cooking
  1. Spread the chicken and vegetable mixture evenly on a sheet pan.
  2. Bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
  3. Serve hot, garnished with additional cashews if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

For added flavor, consider marinating the chicken in the sauce for 30 minutes before cooking.

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