Go Back
–+ servings

Sheet Pan Cashew Chicken

A quick and easy sheet pan meal featuring tender chicken, crunchy vegetables, and roasted cashews, all tossed in a savory sauce.
Print Recipe Pin Recipe
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 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 cups broccoli florets
  • 1 cup red bell pepper sliced
  • 1 cup carrots sliced
  • 1 cup cashews unsalted
Sauce
  • 1/4 cup soy sauce low sodium
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated

Method
 

Prepare the Oven and Ingredients
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make the sauce.
Combine Chicken and Vegetables
  1. In a large bowl, toss the chicken, broccoli, red bell pepper, and carrots with the sauce until well coated.
Bake
  1. Spread the chicken and vegetable mixture evenly on a sheet pan.
  2. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Add Cashews and Serve
  1. In the last 5 minutes of baking, sprinkle the cashews over the chicken and vegetables.
  2. Remove from the oven and serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 3gFiber: 4gSugar: 8g

Notes

Serve with steamed rice or quinoa for a complete meal.

Tried this recipe?

Let us know how it was!