Sheet Pan Cashew Chicken: Crispy, Sweet, and Weeknight-Worthy

Why Make This Recipe

Sheet Pan Cashew Chicken is a simple and tasty dish that everyone will love. It is perfect for busy weeknights when you want a healthy meal without too much hassle. All the ingredients cook together on one sheet, making cleanup easy. Plus, it combines protein from chicken with crunchy vegetables and the delightful flavor of cashews. This recipe is also very versatile, allowing you to customize it based on what you have on hand.

How to Make Sheet Pan Cashew Chicken

Ingredients:

• 1 pound chicken breast, cubed
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup cashews
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Cooked rice (for serving)

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken breast, bell peppers, broccoli, and cashews.
3. In a separate bowl, whisk together the soy sauce, olive oil, honey, garlic powder, salt, and pepper.
4. Pour the sauce over the chicken and vegetables, then toss to coat evenly.
5. Spread the mixture on a sheet pan in a single layer.
6. Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
7. Serve over cooked rice and enjoy your high-protein meal!

How to Serve Sheet Pan Cashew Chicken

Serve your Sheet Pan Cashew Chicken warm over a bed of cooked rice. This dish is also great on its own or with a side of your favorite dipping sauce. You can add extra toppings like green onions or sesame seeds for more color and flavor.

How to Store Sheet Pan Cashew Chicken

To store leftovers, let the dish cool and then transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. When you are ready to eat, reheat it in the microwave or oven until hot.

Tips to Make Sheet Pan Cashew Chicken

• Make sure to cut the chicken and vegetables into similar sizes for even cooking.
• You can substitute other veggies like carrots or snap peas if you prefer.
• For a spicier kick, add a splash of sriracha or red pepper flakes to the sauce.
• If you want to make it gluten-free, use tamari instead of soy sauce.

Variation

You can also try a Sheet Pan Cashew Chicken with different proteins such as shrimp or tofu. Just adjust the cooking time as needed depending on what you use.

FAQs

Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables. Just be aware that they may release some water while cooking, which can affect the texture.

Is this recipe healthy?
Yes, this recipe is healthy since it includes lean protein, lots of vegetables, and healthy fats from the cashews.

Can I make this recipe ahead of time?
Yes, you can prepare the chicken and vegetables and toss them in the sauce ahead of time. Just store them in the fridge and cook them fresh when you are ready to eat.

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