Sheet Pan Cashew Chicken
A vibrant medley of juicy chicken thighs, crunchy veggies, and nutty cashews enveloped in a sweet and savory sauce, perfect for a hassle-free dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup cashews
- 2 bell peppers, sliced (yellow and red)
- 1 cup broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Combine 3 tablespoons of soy sauce, 2 tablespoons of honey, 2 tablespoons of sesame oil, 2 cloves of minced garlic, salt, and pepper in a bowl to make the marinade.
- Add the chicken thighs to the bowl and toss to coat thoroughly.
- Arrange the marinated chicken on a sheet pan along with sliced bell peppers and broccoli florets.
- Sprinkle the cashews over everything.
- Bake for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Serve the Sheet Pan Cashew Chicken over cooked rice.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Flavors meld more overnight, making it great for lunch.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Find it online: https://recypez.com/sheet-pan-cashew-chicken/