Sheet Pan Cashew Chicken

mains recipes May 07, 2021

It’s not news that I love a good sheet pan meal, and these recipes are some of the most frequently requested from y’all as well! Clean up is a breeze, minimal preparation is required and your meal prep for the week is taken care of…what more could you need?

And for this recipe, I took a cue from some of my favorite Asian flavors that simply always hit the spot. If you love this cuisine as much as I do, also be sure to check out my:

If you can’t tell, I love making my own version of takeout favorites (like my “Takeout” Tempeh & Broccoli), and Cashew Chicken is simply a must. And here I loaded it up with veggies and a flavorful sauce, so it truly has all you could need.

Not only do cashews add great flavor and texture to this meal, but they also provide some great health benefits. Cashews are rich in protein, healthy fats and antioxidants such as polyphenols to help reduce cholesterol, prevent heart disease and stroke and strengthen bones. And they’re just such a tasty addition to most any dish!

In addition, broccoli and red bell peppers are two of my personal favorite additions to Asian dishes (and just as veggies in general).

Broccoli is packed full of vitamins, minerals and antioxidants to help reduce inflammation, protect against cancer, support heart health and more! Meanwhile, red peppers are extremely hydrating and one of the richest dietary sources of vitamin C.

Throw these staples together with your chicken breasts (can omit or sub for tofu or tempeh for a vegan option) with the tasty Asian sauce, and that’s it! Bake it all up, and let the oven do all of the work for you.

But don’t stop here! Other simple sheet pan meals to add to your repertoire are just a click away:

I can’t tell y’all how much I enjoyed this recipe, and I hope you do as well!


 

 
 YIELDS4 Servings
  
Ingredients
Chicken & Veggies
  •  3  boneless, skinless chicken breasts, cut into 1/2-1 inch pieces
  •  2 heaping cups broccoli florets
  •  1  red bell pepper, diced
  •  1 cup unsalted cashews
  •  cilantro, lime wedges & rice of choice for serving
Sauce
  •  3 tbsp sriracha
  •  2 tbsp coconut aminos (or GF soy sauce)
  •  2 tbsp rice vinegar
  •  2 tbsp toasted sesame oil
  •  1 tbsp honey
  •  2  garlic cloves, minced
  •  1  inch knob of fresh ginger, peeled & minced

 

Directions
Preheat oven to 425 degrees.
Line a large baking sheet with parchment paper.
Add chicken, broccoli, bell pepper and cashews.
Mix together all of the sauce ingredients in a small bowl. Pour 3/4 of the sauce on the chicken and veggies, and toss to coat evenly.
Roast for 25 minutes, tossing halfway through.
Top chicken and veggies with remaining sauce, and toss.
Serve with rice of choice, and top with lime juice and cilantro. Enjoy!

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