Sheet Pan Cashew Chicken for Easy, Flavor-Packed Dinners

Sheet Pan Cashew Chicken is a flavorful, easy-to-make dinner that combines chicken, colorful vegetables, and crunchy cashews, perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless, Skinless Chicken Breasts

For the Cashew Mix

1 cup Unsalted Raw Cashews
2 cups Bell Peppers Red and Green, diced

For the Marinade

1/4 cup Low-Sodium Soy Sauce or Tamari Tamari for gluten-free
2 tablespoons Honey Can substitute with maple syrup or agave for vegan
2 tablespoons Rice Vinegar White wine vinegar or apple cider vinegar can substitute
1 tablespoon Toasted Sesame Oil
2 cloves Garlic Minced
1 tablespoon Ginger Freshly grated
to taste Salt
to taste Pepper

For Garnishing

1/4 cup Fresh Cilantro Optional

Equipment

Oven
sheet pan
Mixing bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a large mixing bowl, whisk together soy sauce, honey, rice vinegar, toasted sesame oil, garlic, and ginger.
Add the chicken to the marinade, coating well. Let it marinate for at least 15 minutes.
Spread the chicken on the lined sheet pan. Add bell peppers around the chicken.
Bake for 20 minutes, then sprinkle cashews over the chicken and vegetables and return to oven for 10-15 more minutes.
Remove the pan from the oven and let it rest for 5 minutes. Garnish with cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 1000IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

For best flavor, marinate chicken longer and avoid overcrowding the pan.

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